Mustard Tofu Kebabs



very easy to prepare – nice flavour – protein meal – serves approx 4

Ingredients
250g organic firm tofu
2 tablespoons grainy mustard
½ cup non fat natural yoghurt (use vegan if preferred)
2 teaspoons brown sugar
2 tablespoons lime or lemon juice

Directions
STEP 1 - Cut tofu into 1.5 cm (¾”) squares.

STEP 2 - Combine other ingredients and add tofu making sure the tofu is well covered with the mustard mixture. Stand for 2 hours in the fridge.

STEP 3 - Put onto skewers and grill/broil gently.

Watch all the time you are grilling. The griller/broiler will need to be low enough so you don’t burn the marinade.

You can BBQ but again be careful not to burn the marinade.

Serve with salad, vegies and brown rice. If food combining, do not serve with rice.


Walnut, Vegetable and Rosemary Sauce

Ingredients
1 tablespoon olive oil
1 red onion, chopped
6 tablespoons walnuts, chopped
2 or 3 sprigs (pieces) of fresh rosemary 12cm/5” long or ¼ to ½ teaspoon dried
2 medium zucchinis (courgettes) cut into quarters length ways then cut 1cm (½“) pieces
2 Lebanese eggplants cut the same as the zucchinis
1 x 400g tin chopped tomatoes
1 punnet baby tomatoes
1 cup green beans cut into 1cm (½“) pieces
1 cup grated carrot
1 teaspoon ketjap manis (Indonesian sweet soy sauce) can add more to taste


Directions
STEP 1 - Fry the onion in a good sized pan for 3 minutes. Add walnuts and rosemary sprigs and cook for 3 minutes more.

STEP 2 - Add zucchini, eggplant and tomato. Gently simmer for about 10 minutes with lid on.

STEP 3 - Add the beans, carrot and ketsap manis. Simmer for a few minutes until the vegies are cooked to your liking.

Serve with wholegrain pasta or brown rice.

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