Hooray! It’s Barbecue Time!

Gather

• 1 x 400g block of tofu
• 2 teaspoons olive oil
• 2 tablespoons tahini
• 1 tablespoon apple cider vinegar (I used turmeric & cinnamon flavoured)
• 1 tablespoon liquid smoke (or soy sauce + 1 tsp smoked paprika)
• 1 tablespoon sesame seeds
• Vegetables of choice such as: courgette, aubergine, onion, mushroom, sweetcorn
• 1-2 tablespoons olive oil
• 1 teaspoon Cajun spice
• 1 teaspoon Italian herbs
• Salt & pepper to taste

Prepare

1. Drain the tofu, then press to remove all the liquid.
2. Put the oil, tahini, apple cider vinegar and liquid smoke in a bowl and mix well.
3. Cut the tofu into cubes and add each cube to the marinade, turning to coat all sides.
4. Sprinkle with the sesame seeds then leave to marinate for 15-30 minutes.
5. Chop the vegetables into bite sized pieces, place in a large bowl, drizzle with the oil, add the Cajun, Italian herbs, salt and pepper, then mix well by hand massaging the oil into the vegetables. Set aside for 15-30 minutes.
6. Carefully thread the tofu and vegetables onto skewers – mixed or whole skewers of each to your liking.
7. Place on the barbecue for 10-15 minutes turning regularly to cook each side and prevent burning.
8. Enjoy!

Tips & Storage

• If you like your vegetables spicier, try using a chili oil, or adding 1/2 teaspoon flaked chili.
• Swap the tahini for your favourite nut butter – better still, use a spoonful of both!
• Make the tofu marinade earlier than needed and allow the tofu to marinate in the fridge for up to 8 hours.
• Try some vegetables you don’t usually eat – they taste different barbecued!
• Store any leftovers in the fridge covered for up to three days.