Devilled tofu kebabs

A low fat vegetarian kebab to bring out the devil in you

  • Prep:25 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 178
  • fat 8g
  • saturates 1g
  • carbs 18g
  • sugars 3g
  • fibre 3g
  • protein 10g
  • salt 1.35g


  • 8 shallots or button onions
  • 8 small new potatoes
  • 2 tbsp tomato purée
  • 2 tbsp light soy sauce
  • 1 tbsp sunflower oil
  • 1 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • 300g firm smoked tofu, cubed
  • 1 courgette, peeled and sliced
  • 1 red pepper, deseeded and diced


Serving suggestion
Perfect with some white or brown rice.


  1. Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins. Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry. Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.

  2. Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well. Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.

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