Tofu and Asparagus Kebabs with Moroccan Couscous Salad
What better way to celebrate the Aussie summer than with a barbecue? We’ve infused these tofu kebabs with a homemade marinade (also great with chicken!) made from fresh, fragrant herbs straight from our garden. Served over a moroccan couscous salad, these tofu and asparagus kebabs are zesty, low fat and great for a light summer lunch enjoyed with a white wine.
INGREDIENTS:
8 bamboo skewers
375g Pureland Organic Tofu
170g Asparagus
For the marinade:
1 handful of fresh coriander
1 handful of fresh mint
3 cloves of garlic
6 spring onions
1 red chilli
zest and juice of 1 lemon
sea salt and freshly ground black pepper
olive oil
For the couscous salad:
200g couscous
200ml good quality vegetable stock
1/4 cup (60ml) olive oil
1 Lebanese cucumber, seeds removed, diced
1/2 red onion, finely sliced
2 tomatoes, seeds removed, diced
2 rounded tbsp sultanas
2 tbsp chopped coriander
2 tbsp lemon juice
1 tbsp Pureland Hommus (optional)
METHOD:
Process all the marinade ingredients (leaving out the olive oil) in a food processor. When the ingredients have come together, add in olive oil to create a paste. Taste and adjust seasoning. You want the marinade to be on the saltier side, as this will infuse the tofu with the flavour.
To make the couscous salad, bring vegetable stock and olive oil to boiling point. Turn off heat and add in couscous. Set aside for 10 minutes.
Fluff couscous with a fork and season with salt and pepper. When couscous has cooled, stir in the cucumber, onion, sultanas, tomato and coriander.
Cut tofu into 1 inch cubes. Add marinade to tofu and let sit for an hour or overnight for more flavour. Cut asparagus into 3cm lengths. Preheat the barbecue or chargrill on medium. Thread tofu onto skewers, alternating with asparagus. Cook in batches, 3 to 4 minutes each side until tofu has been heated through.
Serve on top of couscous salad, garnish with extra coriander, a squeeze of lemon and a side of hommus.
Serves 4
