Grilled Tofu & Red Pepper Skewers –

Ingredients

• 400g smoked firm tofu, pat dry and cut into 4cm cubes
• 1 garlic clove, finely chopped
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• ½ tsp dried dill
• ½ tsp dried mint
• ½ tsp dried parsley
• Sea salt and freshly ground black pepper, to taste
• 1½ red peppers, cut into quarters, deseeded and cut in 4cm pieces
• 1 medium red onion, peeled cut into 4 cm pieces
• 4 wood skewers no longer than 20cm, soaked in water for 30 minutes
• Step 1 In a mixing bowl, combine garlic, red wine vinegar, olive oil, dill, mint, parsley, salt and black pepper to taste. Set aside.
• Step 2 Insert grill plate in unit and close lid. Select GRILL, set temperature to MEDIUM, and set time to 6 minutes. Select START/STOP to begin preheating.
• Step 4 Once the unit has beeped to signify it has preheated, place kebabs on grill plate. Close lid.
• Step 5 After 3 minutes, open lid and baste exposed side of kebabs with dressing. Using rubber-tipped tongs, flip skewers and baste again. Close lid to continue cooking.
• Step 6 When cooking is complete, open lid and remove skewers. Place kebabs on a platter and pour remaining dressing over the top.