Salads and Appetizers Recipes - Tofu and Tomato Kebabs with Rocket Recipe

Ingredients

• 300g/11oz firm tofu, cut into 1cm/1/2 in squares (16)

• 2 zucchini (courgettes), cut into 24 strips

• 24 cherry tomatoes

• extra virgin olive oil

• 1 Tbsp chopped fresh rosemary

• 1 Tbsp chopped fresh parsley

• salt and black pepper

• 100g/4oz rocket leaves, rinsed

For the dressing:

• 2 tsp grain mustard

• 3 Tbsp extra virgin olive oil

• 2 Tbsp balsamic vinegar

• 2 tsp apple juice

Makes 8 skewers

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Method:

1. Trim the zucchini strips. Wrap the tofu cubes with the strips, then slide the tomatoes and -wrapped tofu pieces alternately onto the skewers.

2. Brush with the olive oil and sprinkle with salt, black pepper, rosemary and parsley. Grill the kebabs for 8 minutes, turning occasionally.

3. Mix the mustard, oil, balsamic vinegar and apple juice in a jar and shake well.

4. Arrange the rocket on a plate and place the kebabs on top, then drizzle with dressing.

Note: This dish is equally delicious when cooked on a barbecue and served alfresco. For an alternative serve in baguettes or pitta breads.