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Serves 4
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Ingredients
  

  • 280 g pack of plain tofu drained & pressed
  • 150 ml 1/2 jar of mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp medium curry paste
  • 1 clove of garlic crushed
  • A thumb of fresh root ginger peeled n grated
  • 16 cherry tomatoes
  • 8 shallots halved
  • 16 button mushrooms
  • 8 bamboo skews
  • 1 tsp mango chutney
  • Salt and pepper
  • 225 g cooked basmati rice

Instructions
 

  • Cut the tofu in to bite sized cubes and place in a shallow dish.
  • Mix the mayonnaise with the mustard, curry paste, garlic and ginger and season well. Pour over the tofu and stir gently to coat. Cover and leave to marinate for 30 minutes.
  • Thread the tofu onto the skewers, alternating with vegetables.
  • Reserve the marinade.
  • Brush the kebabs with a little vegetable oil and grill until cooked and the marinade starts to bubble and go golden brown.
  • Place the reserved marinade in a small sauce pan with 1 tsp smooth mango chutney. Heat through gently. Serve the kebabs on a bed of rice with the warm marinade drizzled over them.

Notes

Taken from The Vegetarian. Summer issue 2009
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