Tofu, zucchini and pepper skewers

Ingredients

For 1 serving

• Tofu150 g
• Zucchini90 g
• Bell peppers75 g
• Extra virgin olive oil1.5 teaspoons
• Dried oreganoto taste
• Saltto taste

Contains: soy

In season: June – September

Method

1. Put a grill pan or griddle over medium-high heat to warm up.
2. Drain the tofu, pat it well dry with kitchen paper and cut it into roughly 2.5 cm cubes.
3. Wash the courgettes, trim the ends and cut them into rounds about 1.5 cm thick; wash the peppers, remove stalk, seeds and white membranes and cut them into squares the same size as the tofu.
4. Thread tofu and vegetables alternately onto two skewers and season with the oil, the oregano and a pinch of salt.
5. Grill for 8–10 minutes, turning often, until the vegetables are tender and charred at the edges and the tofu is golden; serve hot.