HONEY SOY VEGE KEBABS WITH HERB DIPPING SAUCE

KEBABS

300g tofu, cut into

2-3cm pieces

1 red onion, cut into 4 pieces

vertically then halved

1 large capsicum, cut into

2-3cm pieces

10 mushrooms

1 eggplant, cut into

2-3cm pieces

1 large carrot, cut into

1cm pieces

10 kebab skewers

GLAZE

4 tbsp honey

½ cup soy or tamari sauce HERB DIPPING SAUCE

1 garlic clove

Handful of parsley

4 tbsp chives

1 cup Best Foods

mayonnaise

1 Spark up the barbecue grill or heat the oven grill to 180oC. While the grill is heating, push the tofu and vegetables onto 10 metal skewers (or pre-soaked wooden skewers), distributing them evenly.

2 Combine the honey and soy together in a small bowl, mixing until it’s a smooth consistency. Brush the glaze over the kebabs before adding them to the grill.

Save enough glaze to coat the skewers again as they cook. Grill for 8-10 minutes, turning frequently, until the tofu is lightly charred and the vegetables are fork-tender.

3 Add the garlic clove, parsley, chives and Best Foods mayonnaise into a food processor and blend until you get a smooth texture. Once cooked, either drizzle the sauce over the kebabs or serve it on the side as a dipping sauce. Happy eating!