8 small new potatoes
2 tbsp tomato purée
2 tbsp gluten free soy sauce
1 tbsp sunflower oil
1 tbsp golden syrup
1 tbsp wholegrain mustard
300g firm smoked tofu, cubed
1 zucchini/courgette, peeled and sliced
1 red pepper/capsicum, deseeded and diced
Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry.
Put tomato purée, soy sauce, oil, golden syrup, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.
Heat the grill. Thread the tofu, potatoes, zucchini/courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.
Recipe from Good Food magazine