Barbequed tomato skewers - tomato, tofu & mushroom

Prepare ahead of time, easy to BBQ when ready.


Serves 4

8-10 bamboo skewers (allow 1-2 per person)
1 punnet cherry tomatoes (approx.180-250g)
100g tofu
8-10 button mushrooms (approx. 400g)
3 tbsp soy sauce
1 tbsp sesame oil
Oil to brush on BBQ hotplate.

Tip: other vegetables can be added to the skewers. Try slices of capsicum or red onion.


Soak bamboo skewers in cold water for at least 30 minutes. Slice tomatoes in half. Cut tofu into 1cm slices then slice again into small squares (approx. 1.5cm square). Slice mushrooms in half. Thread each skewer with a cherry tomato, a piece of tofu, then a mushroom, and repeat. Whisk together the soy sauce and sesame oil then brush over the skewers.

Heat a BBQ hot plate to a high temperature and add a little oil. Lay the skewers on the hotplate and cook for around 8-10 minutes turning occasionally.