Spicy Tofu Skewers with a Chilli Pesto Dip
Tofu loves to soak up flavours… With this easy recipe you can serve an impressively fancy dish very quickly, and the dip is just delectable!
1 red onion, chopped
75g (3oz) butternut squash, chopped
1 fennel bulb, chopped
2 tbsp Olive Oil, plus extra for sautéing
1/2 tsp harissa
200g (7oz) tofu, cubed
First, make the dip (see below). Next, preheat the oven to 180°C/350°F/gas mark 4.
Toss the chopped vegetables in 1 tablespoon of the olive oil, then place on a baking tray (cookie sheet) and bake for 35–40 minutes.
Meanwhile, mix the harissa with the remaining olive oil in a bowl and toss the Tofu Cubes in the mixture. Heat a frying pan, add the tofu cubes and cook for 6 minutes, turning frequently.
Thread the tofu cubes and roasted vegetables onto wooden skewers and serve at once, with the dip and Mint-and-Mango-Marinated Courgette Spaghetti