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Greek Vegetable Kebabs with Tofu Halloumi

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These vegan Greek vegetable kebabs are easy to make and packed full of colourful vegetables, with a gorgeous drizzle of lemony Hellmann's Vegan Mayo. The tofu halloumi is salty, satisfyingly chewy and bound to be a hit with everyone! Recipe and imagery development courtesy of The Tofu Diaries.
  • 300 grams extra firm tofu, pressed to remove excess liquid and cut into large cubes
  • juice of 1 lemon
  • 3 sprigs fresh mint, roughly chopped, plus extra to serve
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 yellow bell pepper, cut into approx. 12 pieces
  • 1 small courgette, cut into thick slices
  • 8 large cherry tomatoes
  • 4 chestnut mushrooms, cut into halves
  • 1 tablespoon olive oil
  • 1 tablespoon Hellmann’s® Vegan Mayo
  • juice of 1/2 a lemon

Nutritional information

 

Amount per serving

Energy (kcal)

299kcal

Energy (kJ)

1251kJ

Protein (g)

18.8g

Carbohydrate incl. fibre (g)

20.7g

Carbohydrate excl. fibre (g)

14.5g

Sugar (g)

6.6g

Fibre (g)

6.5g

Fat (g)

19.0g

Saturated fat (g)

3.1g

Unsaturated fat (g)

14.8g

Monounsaturated fat (g)

6.8g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

342mg

Salt (g)

0.85g

Vitamin A (IU)

1195IU

Vitamin C (mg)

153.3mg

Calcium (mg)

356mg

Iron (mg)

3.84mg

Potassium (mg)

1006mg

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To press the tofu, remove all packaging, wrap in kitchen paper or a clean kitchen towel and place between 2 plates with a heavy pan or cookbook on top. Leave for around 20 minutes