A fairly easy midweek dinner that looks much fancier than it is! No added salt, oil or refined sugar.
6 tbsp lemon juice – or juice of 2 large lemons
1 tbsp nutritional yeast
2 tbsp dried mixed herbs
2 cloves garlic
1 block extra firm tofu
1 yellow bell pepper, cut into 1″ squares
12 cherry tomatoes
100g giant wholewheat couscous
1 tbsp curry powder
1 red chilli
1 red spring onion
Good handful of coriander
Press the tofu in a tofu press if you have one, or between chopping blocks if you don’t. While it’s pressing, blend the marinade ingredients until creamy – if it still looks a bit too paste-like, add some water. Cut the pressed tofu into thick squares and coat in the marinade for at least 30 minutes.
Once the tofu is marinaded, pop it onto skewers (you can pre-soak them if you are bothered about them scorching). I used one square of tofu, pepper, cherry tomato, tofu, cherry tomato, pepper, tofu. Place under a pre-heated grill, and turn every 5 minutes. They should be done after about 20 – 30 minutes – I like them to start to blacken around the edges of the tofu, which gives it a nice lemony crunch on the outside.
Towards the end, place the couscous in a saucepan and cover in boiling water. Add the curry powder and mix. Simmer for 6-8 minutes while you finely chop a red chilli, the spring onion and the coriander.
Combine the cooked couscous, chilli, onion and coriander, and serve with the skewers.
Serves 2. 459 calories per portion [29g protein, 66g carbohydrate of which 15g sugars, 12g fat]
Full nutritional information here: Lemon Skewers Info
(Marinade adapted from a recipe at One Green Planet)