1) Put the shallots in a bowl, cover with boiling water and set aside for 5 mins. 2) Bring a pan of water to the boil and cook the potatoes for 7 mins or until tender. Drain and pat dry. 3) Mix mustard, oil, maple syrup, tomato purée, soy sauce and seasoning together to make a marinade. 4) Toss the tofu in the marinade and leave to marinate for at least 10 mins. 5) Drain and peel the shallots then cook in boiling water for 3 mins. Drain well. 6) Thread the tofu, shallots, potatoes and pepper on to 8 x 20cm skewers. 7) Brush with marinade and grill for 10 mins, turning frequently. 8) Brush with any remaining marinade before serving.