
Tofu & Vegetable Skewers with Green salad and quinoa*
Ingredients:
- 250g tofu, cut into 4cm pieces (save 1/2 for tomorrow!)
- 1 red capsicum, cut into 4cm pieces
- 1 green capsicum, cut into 4 cm pieces
- 2 tbsp olives, chopped
- 1/2 tbsp oregano leaves, chopped
- 1/4 tbsp lemon juice
- 1/2 tbsp olive oil
- 1/2 Lebanese cucumber, peeled and cut into 4 cm pieces
- 1/2 cup baby cos lettuce
- 20g feta cheese
- 1 cup cooked quinoa
Recipe: (save 2 skewers for tomorrow night)
Thread tofu and red capsicum and green capsicum onto skewers. Place skewers in a shallow glass or ceramic dish. Combine olives, oregano, lemon juice and oil in a bowl. Season with salt and pepper. Spoon 1/2 the mixture over skewers. Turn to coat. Cover and refrigerate for 30 minutes to marinate, if time permits. Meanwhile cook quinoa according to packet. Heat a greased barbecue hotplate and chargrill skewers on medium-high heat. Cook skewers on hotplate, turning, for 10 minutes or until cooked through. Place cos and cucumber on plate. Drizzle with remaining oil mixture and feta. Top with 2 skewers and serve with 1/2 cup of quinoa. Save the other 2 skewers and 1/2 cup of quinoa for lunch tomorrow!