Tofu, Butternut Squash & Brussels Sprout Skewers

Tofu, Butternut Squash & Brussels Sprout Skewers

Tofu, Butternut Squash & Brussels Sprout Skewers

Prep Time
20 Minutes
Cook Time
10 Minutes
Ingredients
12
Servings
4
Sweet soy, tamarind paste and chili sauce add sweet and spicy Asian flavours to these vegetarian skewers. Serve as a starter or as a hearty side. Try our Flavour Forecast 2012 recipe today.
Ingredients
  • 50 millilitre (2 fluid ounce) sweet soy sauce

  • 75 gram (3 ounce) tamarind paste

  • 1 tablespoons tomato puree

  • 1 teaspoon Garlic Cooking Paste

  • 1 pinch Chilli Flakes

  • 1 teaspoon Ground Black Pepper

  • ½ teaspoon Ground Ginger

  • 325 gram (11 ounce) cubed extra-firm tofu

  • 8 Brussels sprouts, trimmed and halved

  • 8 pieces cubed butternut squash

  • 1 tablespoons spring onion, chopped

  • 1 teaspoon Sesame Seed

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,29g
Ground Black Pepper

Product Information

£ 2.20/unit,33g
Ground Ginger

Product Information

£ 1.70/unit,26g
Schwartz product packaging

Product Information

£ 2.00/unit,43g
Cooking tip
  1. To make your own sweet soy sauce, simmer equal parts soy sauce and brown sugar until thickened.

Instructions

  • 1 Broil or grill over medium heat 2-3 minutes per side or until lightly browned and tender, brushing occasionally with 1½ cups (375 ml) of the remaining marinade. Sprinkle satays with green onion and Sesame Seed. Serve with remaining marinade for dipping.
  • 2 Place soy, tamarind, tomato purée, Easy Garlic, Crushed Chilli, Black Pepper and Ground Ginger in a blender, cover and blend on high until smooth. Place tofu in a large baking dish. Add ¼ of the marinade, toss gently to coat well. Refrigerate for 20 minutes.
  • 3 Meanwhile, blanch Brussels sprouts in boiling water until just tender. Drain well. Thread tofu, Brussels sprouts and squash onto 48 skewers.
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