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Cut the Cauldron tofu into bite sized cubes and place in a shallow dish.
Mix the mayonnaise with the mustard, curry paste, garlic and ginger and season well. Pour over the Cauldron tofu and stir gently to coat. Cover and leave to marinate for 30 minutes.
Thread the Cauldron tofu onto the skewers, alternating with vegetables. Reserve the marinade.
Preheat the grill.
Brush the kebabs with a little vegetable oil and grill until cooked and the marinade starts to bubble and go golden brown.
Place the reserved marinade in a small saucepan with 15ml/1tbsp smooth mango chutney. Heat through gently.
Serve the kebabs on a bed of rice with the warm marinade drizzled over.
- 250g plain tofu , drained and pressed
- 150ml mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp medium curry paste
- 1 clove garlic , crushed
- 2½ cm fresh root ginger , peeled and grated
- 1 pinch salt
- 1 pinch black pepper , freshly ground
- 16 cherry tomatoes
- 8 shallots, halved
- 16 button mushrooms
- 2 tbsp vegetable oil , for brushing
- 8 skewers
- 1 tbsp smooth mango chutney
- 225g basmati rice , cooked, to serve
Total time required
- Preparation time:
- Cooking time:
- Other time: 30 (marinading)
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Price each: 29p
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Price per 100g: 80p
3d+* Product life guaranteed for 3 days including delivery day, with an average of 3.5 days.
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Price per kg: £3.13
Price per 100g: 41.7p
Price per 10g: 74.8p
Recipe published with permission from the Vegetarian Society.
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