Sticky tofu kebabs with rice
This colourful vegan dish is low in phosphate, potassium, protein and salt making it suitable for everyone and ideal to share with family or friends.
Chef
Ingredients
8 20cm skewers
8 shallots (approx.160g)
450g firm tofu, cubed
1 yellow pepper
1 red pepper
1 courgette, sliced
250g wholegrain rice
Marinade
2 tablespoons tomato purée
3 tablespoons reduced-salt soy sauce
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons wholegrain mustard
Black pepper
75g green salad
75g cucumber
Method
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Step 1
Press the tofu for 30 mins (see tips) and soak wooden skewers, if using, in water. Mix the marinade ingredients together in a bowl and season with black pepper. Toss the tofu in the marinade and set aside for at least 10 mins, or overnight.
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Step 2
To soften the shallot skins, put them in a bowl and cover them with boiling water for 5 mins. Trim the base from each shallot and then peel off the skin. Cook in boiling water for three minutes, then set aside to cool.
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Step 3
Rinse the rice and add to the boiling water. Cover and reduce the heat to a simmer for 20 minutes or until cooked.
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Step 4
Preheat the grill. Prepare the vegetables by deseeding and dicing the peppers into cubes. Slice the courgette and shallots into chunks. Thread the tofu, shallots, courgette, and peppers evenly onto the skewers.
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Step 5
Grill the skewers for 10 minutes, turning frequently and brushing with the remaining marinade. Wash and prepare a salad of lettuce leaves and sliced cucumber.
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Step 6
Serve two skewers each with the wholegrain rice and divide the side salad evenly. Pour any remaining marinade over the completed dish.
Food facts
The rice is the main source of carbohydrate in this dish and the value has been provided for those who have been trained in insulin adjustment.
Whilst tomato puree is a high-potassium ingredient, following the quantities in this recipe keeps the overall amount of potassium in this dish low.
This recipe is low in phosphate, however it does still contain some phosphate. If you have been prescribed a phosphate binder, take them with this dish.
The protein in this recipe is provided by the tofu, which is naturally lower in protein than meat. This recipe is suitable for anyone who has been advised to reduce their protein intake.
Use a gluten-free soy sauce.
This dish is best eaten fresh and eaten on the same day.
To press the tofu, wrap the block in a clean tea towel, then put it on a large plate. Put a chopping board or plate on top and add weight with cans and jars. Leave for 30 minutes. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.
Make the marinade in advance and leave the tofu to marinade for a few hours, or even overnight, to increase the flavour.
If using wooden skewers, soak them in water before cooking to prevent them from burning when you put them under the grill or on the barbeque.