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To make the marinade, mix all the ingredients in a shallow dish. Drain the tofu and pat dry with kitchen paper. Cut into cubes.
Add to the marinade and stir to ensure all sides are coated. Leave to marinate for about 30 minutes. Deseed the peppers and cut into 2.5 cm pieces.
Blanch in a Tefal pan of boiling water for 4 minutes. Drain and cover with cold water. Drain well on kitchen paper before using. Cut the courgette into 2.5 cm pieces. Remove the tofu from the marinade, and reserve for basting.
Thread the tofu on to 8 kebab skewers, alternating with the mushrooms, courgettes, and pepper. Preheat the Tefal Meat Grill in the barbecue position on position 3.
Grill the kebabs for about 6 minutes, turning and basting frequently with the marinade. Serve immediately on a warmed serving plate and garnish with slice of lemon.
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The best anti-scratch non-stick coating* *Compared to Tefal's other non-stick coatings. Internal abrasion test.
The best anti-scratch non-stick coating*
*Compared to Tefal's other non-stick coatings. Internal abrasion test.
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Highly non-stick surface.
The best anti-scratch non-stick coating* *Compared to Tefal's other non-stick coatings. Internal abrasion test.
100% easy to clean.
Naturally resistant
100% recycled aluminum body
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