Ingredients
1 small zucchini (courgette)
1 red bell pepper
1 orange bell pepper
1 medium yellow or purple onion
10 white button mushrooms
1 x 12 oz. (350g) pack of extra firm tofu pressed & drained
2 cups (400g) cooked rice (or substitute quinoa)
Herby Marinade:
1 bunch fresh flat leaf parsley
1 cup (40g) fresh cilantro leaves
¼ cup (10g) fresh oregano leaves
2 limes, juiced
3 tbsp. red wine vinegar
⅓ cup (80ml) extra virgin olive or avocado oil
4 cloves garlic, peeled & bruised
½ tsp. crushed chili flakes
½ tsp. salt
⅛ tsp. pepper
Garnish:
¼ cup (10g) fresh oregano leaves
Directions
Step 1
Place all the ingredients for the herby marinade into a food processor or blender and pulse until combined, but not completely smooth. Set aside.
Step 2
Cut the zucchini, peppers, and onion into large pieces. Cut the tofu into 1 inch cubes. Place the vegetables, including mushrooms and tofu into a large bowl and pour in over the herby marinade. Toss the tofu and vegetables in the marinade until completely coated. Cover the bowl with plastic wrap and place into the fridge for at least 20 minutes. (Make in the morning for optimal marinating time).
Step 3
When ready to cook, alternate the vegetables and tofu onto a skewer. This recipe will make 6-7 large skewers.
Step 4
To cook the kebabs, place them onto a preheated barbecue or cast iron grill plate on the stove. Grill for 3 minutes on each side over a medium-high heat until heated through and the edges of vegetables start to brown. Serve over a bed of cooked rice or quinoa and garnish with oregano leaves (optional).
