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Although it’s not as common to cook the kebab veggies before assembling the kebabs, I’ve found it packs in a lot of extra flavour! The extra preparation time is definitely worth it – I’ve never had a bad review on the flavour of these before at a bbq! And the smokey bbq flavour includes a spicy-satay marinade – super delicious!

Smokey BBQ Tofu Kebabs

Makes: 8-10 Kebabs.

INGREDIENTS

• 1 Red Capsicum, cut into 3cm squares
• 1 Yellow Capsicum, cut into 3cm squares
• 1 Zucchini, sliced 1cm thick
• 1 Red Onion, cut into 3cm squares
• 1/2 Brown Onion, cut into 3cm squares
• 2 Baby Eggplants, sliced
• 5-6 Cherry Tomatoes, cut in half
• 300g Firm Tofu, drained & cut into 3cm cubes, sprinkled with Himalayan salt

MARINADE

• 3 tbsp Peanut Butter
• 1-1.5 cups Passata
• 2 tsp Agave Syrup
• 2 tsp Adobo Sauce (can be substituted with another hot sauce)
• 1-2 tsp Smoked Paprika
• 1 tbsp Lime Juice
• 2 tsp Tamari
• 1 Brown Onion, chopped
• 1 Garlic clove, crushed

Bamboo or Stainless Steel Skewers

DIRECTIONS

*Preheat BBQ to 200°C

1. Cook both capsicums, zucchini, onions, eggplant and cherry tomatoes on a baking tray in some olive oil in the bbq (or oven) for 25-35 mins, until the veggies are just soft.
2. In a frying pan on high heat, fry tofu until all sides are crisp and golden.
3. For the marinade, blend peanut butter, passata, agave, adobo sauce, lime juice & tamari in a blender until smooth.
4. In a pot, fry brown onion & garlic in olive oil until sautéed.
5. Add the blended mix & smoked paprika to the pot, mix well and simmer on medium for 5 mins. Take off heat and pour into a bowl.
6. Add the veggies & tofu to the marinade bowl and mix well so everything is covered in marinade.
7. Evenly put the veggies & tofu onto the skewers then put into a baking dish. Add any leftover marinade over top of the kebabs.
8. Cook for 10-20mins in the BBQ.

Enjoy!