Vegan Lemon Garlic Marinated Tofu Skewers with Mayo

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Fresh and zingy lemon and garlic tofu skewers Recipe and imagery development courtesy of My Vibrant Kitchen
  • 400 grams firm tofu
  • zest of 1 lemon
  • 2 tbsps lemon juice
  • 4 tbsps olive oil
  • 3/4 tsps salt
  • 1/4 tsp black pepper
  • 3 cloves of garlic
  • 2 tsps maple syrup
  • handful of fresh parsley for sprinkling

Nutritional information

 

Amount per serving

Energy (kcal)

207kcal

Energy (kJ)

869kJ

Protein (g)

8.5g

Carbohydrate incl. fibre (g)

6.2g

Carbohydrate excl. fibre (g)

4.8g

Sugar (g)

3.3g

Fibre (g)

1.4g

Fat (g)

17.9g

Saturated fat (g)

2.7g

Unsaturated fat (g)

14.4g

Monounsaturated fat (g)

11.2g

Polyunsaturated fat (g)

3.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

452mg

Salt (g)

1.12g

Vitamin A (IU)

204IU

Vitamin C (mg)

11.4mg

Calcium (mg)

216mg

Iron (mg)

1.96mg

Potassium (mg)

200mg

  • 1 Press the tofu to remove excess liquid
  • 2 For the marinade add the lemon zest, lemon juice, olive oil, salt, pepper, garlic and maple syrup to a blender or food processor and blitz until smooth and creamy
  • 3 Cut the tofu into cubes and place them on a baking tray lined with aluminium foil. Pour over the marinade and make sure the tofu cubes are evenly coated on every side
  • 4 Cover with a baking dish and pop it in the fridge for at least an hour or preferably overnight
  • 5 Preheat the oven to 180C (fan oven) and bake the tofu for about 40 minutes, until it starts turning golden brown and crispy
  • 6 Once cooked, thread the tofu on wooden skewers and put them under the grill for another 5-10 minutes to make it extra crispy.
  • 7 Serve with Hellmann's Vegan Mayo and a generous sprinkle of fresh parsley
Instead of grilling the cooked tofu on the skewers for 5-10 minutes, you could fry in a frying pan, BBQ or just bake in the oven.