Chilli Tofu Skewers with Asparagus and Cannellini and Tomato Salad

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Chilli Tofu Skewers with Asparagus and Cannellini and Tomato Salad

 

 

Skewers

 

1 1/2 tablespoons (4 1/2 tsp) olive oil

2 long red chillies, roughly chopped

3 cloves garlic, roughly chopped

salt and freshly ground black pepper, to taste

one 320 g (11 1/4 oz) packet firm tofu,

cut into 1.5 to 2 cm (1/2 to 3/4 " ) cubes

button mushrooms, larger ones cut in half

(amount will depend on size of mushrooms)

 

 

1. Soak skewers in cold water for 30 minutes. Drain.

 

2. Arrange tofu cubes and mushrooms on skewers.

 

3. Process olive oil, chillies, garlic, salt and pepper into food

processor.

 

4. Brush over skewers. Cover and refrigerate for 1 hour (time

permitting).

 

 

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Cannellini and Tomato Salad

 

 

250 g (9 oz) punnet cherry tomatoes

240 g (8 1/2 oz) can cannellini beans, drained and rinsed

1/2 red onion, finely sliced

(-OR- 2 green onions, white part only, finely sliceed)

1/2 cup flat-leaf parsley, chopped

4 tsp red wine vinegar

2 tsp extra virgin olive oil

salt and freshly ground black pepper, to taste

 

 

1. Cut larger cherry tomatoes into quarters or smaller ones in

halves. Combine with beans, onions and parsley.

 

2. Whisk together vinegar, extra virgin olive oil, salt and pepper.

 

3. Pour dressing over salad, and toss.

 

 

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Assembly

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2 bunches asparagus (or enough to serve 4 people)

olive oil for cooking

 

 

1. Heat a little olive oil in a fry pan (or on barbeque).

 

2. Cook skewers for a few minutes on each side or until mushrooms

are cooked.

 

3. Meanwhile cook asparagus as desired - steam, boil, or cook on

barbeque.

 

4. Arrange salad on plates. Top with asparagus and skewers. Serve.

 

 

Serves 4.