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Dinner | Vegan

Maple syrup and mustard tofu kebabs

A fab vegan dinner for manganese, calcium, iron, vitamin C, copper and the essential amino acid tryptophan!

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Maple syrup and mustard tofu kebabs recipe
Serves:
4
Preparation:
25 Mins
Cooking:
35 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Soya, Gluten, Mustard
Check Your Own Recipe

What are the health benefits of Maple syrup and mustard tofu kebabs?

A fab vegan dinner for manganese, calcium, iron, vitamin C, copper and the essential amino acid tryptophan!

 

Ingredients

Method

Ingredients

15ml/1 tbsp sunflower oil nutritional information
15ml/1 tbsp sunflower oil
120g/1 red pepper, deseeded and diced nutritional information
120g/1 red pepper, deseeded and diced
30ml/2 tbsp light soy sauce nutritional information
30ml/2 tbsp light soy sauce
24g/2 tbsp tomato purée nutritional information
24g/2 tbsp tomato purée
12g/1 tbsp wholegrain mustard nutritional information
12g/1 tbsp wholegrain mustard
200g/8 shallots nutritional information
200g/8 shallots
300g firm tofu nutritional information
300g firm tofu
1 tbsp maple syrup nutritional information
1 tbsp maple syrup
Salt and pepper to taste nutritional information
Salt and pepper to taste
350g new potatoes nutritional information
350g new potatoes
More about these ingredients

Method

Simply follow our simply laid out recipe:

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.

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