Serves 4

Ingredients

250g/9oz regular tofu, drained and pressed
150ml/5fl oz (½ jar) mayonnaise
15ml/1tbsp Dijon mustard
15ml/1tbsp medium curry paste
1 clove garlic, crushed
2.5cm/1” piece fresh root ginger, peeled and grated
salt and freshly ground black pepper
16 cherry tomatoes
8 shallots, halved
16 button mushrooms
vegetable oil to brush
8 bamboo skewers
15ml/1tbsp smooth mango chutney

To serve:
225g/8oz basmati rice, cooked

Method

1. Cut the tofu into bite sized cubes and place in a shallow dish.

2. 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.

3. Thread the tofu onto the bamboo skewers, alternating with vegetables. Reserve the marinade.

4. Preheat the grill.

5. Brush the kebabs with a little vegetable oil and grill until cooked and the marinade starts to bubble and go golden brown.

6. Place the reserved marinade in a small sauce pan with 15ml/1tbsp smooth mango chutney. Heat through gently.

7. Serve the kebabs on a bed of rice with the warm marinade drizzled over.

© The Vegetarian Society 2009