Jerk Spiced Tofu Vege Kebabs on Brown Rice

Instructions

1.    Prepare marinade.

2.     Thread tofu, capsicum, courgette and onion onto skewers. Place in a dish and pour half the jerk marinade over, generously covering. Marinate for 3-4 hours, covered, in the fridge.

3.     Cook skewers on a barbecue hotplate or stovetop pan for 5-6 minutes each side, or until nicely caramelised and tender.

4.    Serve skewers on rice with spring onion and a lime wedge (if using).

 

Makes: 4 servings.

Ingredients

  • 8 wooden skewers, soaked in water for 20 minutes

  • 300g pack firm-style tofu, rinsed and patted dry, cut in medium pieces

  • 2 red capsicums, cored, deseeded, cut in medium pieces

  • 2 courgettes, chopped

  • 1 large red onion, chopped in medium pieces

  • 2 ½ cups cooked brown rice

  • 1 spring onion, chopped

  • 1 lime, quartered (optional)

    Jerk Marinade:

  • 4 spring onions, chopped

  • 3 cloves garlic, peeled

  • 3cm piece ginger, peeled with a teaspoon

  • ½ onion, peeled, chopped

  • 3 red chillies, deseeded, chopped

  • 1 Tbsp fresh thyme, or ½ teaspoon dried thyme

  • 2 Tbsp soy sauce

  • 2 Tbsp brown sugar

  • 1 Tbsp ground allspice

  • 1 tsp ground nutmeg

  • 1 tsp ground cinnamon

  • 1 Tbsp olive oil

  • pepper, to taste

  • juice of 1 lime

Julia ScottBatch1