Colourful skewers of tofu marinated in Mexican Spice, tamari, cornflour and oil; red and green
capsicum; pattypan squash; tomato; and red onion baked in the oven.
Oh so healthy and oh so tasty!
350g firm tofu, cut into 2cm squares
1 red and 1 green capsicum, cut into squares
1 red onion, peeled and cut into wedges
1 -2 yellow patty pan squash, cut into wedges
2 tomatoes, cut into wedges
1 tbsp olive oil
2 tbsp tamari (or soy sauce)
1 tbsp cornflour
1 tbsp Spice Fusion Mexican Spice blend
Metal or bamboo skewers
Olive oil spray
Preheat oven to 180°C and line a baking sheet with baking paper.
Soak bamboo skewers in water for at least 15 minutes or spray metal skewers with olive oil spray.
Mix together oil, tamari, cornflour and Mexican Spice blend in a bowl, then add tofu and
toss to coat each cube.
Spread tofu onto baking sheet and bake for 5 minutes, turn and cook for a further 5 minutes.
Thread vegetables and tofu onto skewers, spray both sides with olive oil spray and season
with salt and black pepper.
Place skewers back on the baking sheet and bake for 20 minutes, turning once
(or grill for about 5 minutes each side).
Garnish with chopped coriander.
