Lemon & herb tofu

Lemon & herb tofu

Tags

Rice
kabob

Cook

Ingredients

  • Zest of 1 lemon
  • Juice of 2 lemons
  • 2 tbsp agave
  • 2 tbsp olive oil
  • 2 tbsp dijon mustard
  • 4 tbsp finely chopped coriander
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 4 cloves garlic, grated
  • 400g extra firm tofu
  • 250g cooked rice
  • Zest of 1 lemon
  • Drizzle of olive oil
  • 2 tbsp chopped parsley
  • 2 tbsp chopped coriander
  • 2 tsp za’atar
  • ½ tsp chilli flakes
  • Heaped tbsp chopped pistachios

Steps

  1. Drain and press the tofu. Add ingredients from lemon zest to garlic to a bowl and mix until fully combined.
  2. Pat the tofu fry. Tear it into chunks and season well with salt and pepper.
  3. Add the tofu to the marinade bowl and mix until all the chunks are covered. Leave to marinate overnight.
  4. Put the chunks onto skewers in an ovenproof dish. Spoon over half of the remaining marinade, putting the rest to one side.
  5. Roast the skewers for 25-30 minutes or until golden, turning and adding more marinade half way through.
  6. Meanwhile mix remaining ingredients then taste and season.
  7. Serve the skewers on top of the rice and drizzle with the remaining marinade.