I went to Lisbon and ate so well but also smashed the meat whilst I was there. I came back and decided to eat Veggie for a week and this was one of the dinners I had made this week! Using my extremely versatile Banana Ketchup I made these delicious “Insasal” skewers using Tofu and Courgette! so completely vegan and meat free! Looks gorgeous and is perfect as a starter or eaten with some rice or your favourite noodles on the side.

I topped mine with a Spicy Banana Mayo using the leftover marinade for the skewers so there’s no waste and every flavour is utilised in this dish!

For best results allow the Tofu and Courgette to marinate over night.

WHAT YOU WILL NEED:

1 courgette cut into chunks

Firm Tofu cut into chunks (make sure you cut the chunks of Courgette and Tofu as uniform as possible)

6 x Tbsp of Mama Z Banana Ketchup

1 Tbsp of Soy

1 Lime (cut in half )

-Marinate the Tofu and Courgette with the above ingredients in a container over night in the fridge.

Bamboo Skewers

1 Minced Garlic

1 tsp of Chilli oil

2 tbsp of Vegan Mayo or Reg Mayo

METHOD:

Once your Tofu and Courgette has been marinating nicely over night. Soak your skewers in water before skewering the pieces onto the stick.
Preheat the oven to 180.
In a oven proof dish roast your skewers until the Tofu and Courgette get caramelized and the courgette is cooked. This usually takes about 20 minutes.
Whilst the skewers are in the oven- take your leftover marinade and add the minced garlic, chilli oil and vegan mayo/reg mayo and mix to make the Banana Mayo that you will put on top the skewers. Alter the mayo to your taste/ more chilli for spice etc.
Once the skewers are done, drizzle your spicy Banana Mayo on top and sprinkle fresh herbs such as coriander or spring onions/chilli for freshness and a pop of colour! A squeeze of lime on top too is also delicious!

Can you believe it’s completely vegan? Can’t wait to see your creations!

Banana Ketchup recipe- Courgette and Tofu Skewers (VE)