Tofu Kebabs

With Rachel Jamison of Nutri Balance Swansea

Rachel Jamison of Nutri Balance Swansea is a nutritionist with over 10 years’ experience. Rachel loves to cook and this month suggests we try this meat free bbq recipe

Tofu Kebabs

Quick minted tomato, onion and tofu kebabs with patatas bravas and spinach salad with pomegranate and avocado.


To serve 4


1 block of marinated tofu

4 tomatoes cut into quarters or

16 cherry tomatoes

2 courgettes cut into 1” slices

8 small mushrooms

1 onion – peeled, quartered and separated into layers

14-16 mint leaves

Olive oil (4 tbsp)

Soy sauce (2 tsp)

Lime juice (1 lime)

1 tsp coconut palm sugar


Cut tofu into 1-2 inch cubes.

Assemble all veg onto skewers alternately with mint leaves and tomato.

Mix soy sauce, lime juice, oil and sugar in a small bowl and brush tofu and veg.

Oil grill rack and cook for around 7- 8 mins – keep brush-ing with sauce as cooking.


1 large pomegranate – seeded or 1 carton of fresh pomegranate seeds

1/2 cup of fresh lemon or lime juice

2 tbsp of olive oil

1 tsp Dijon mustard

Rock or sea salt and black pepper

2 bunches or 1 bag of organic fresh spinach

2 tbsp of mixed seeds

1 Has avocado

Whisk lemon/lime juice, mustard and oil, season with salt and pepper.

Toss spinach, seeds, pomegranate with dressing in a bowl.

Slice avocado on top and drizzle with remaining lemon/lime juice.


3 tsp of olive oil

1 small onion (chopped)

3 garlic cloves (chopped)

1 can of chopped tomatoes

A dash of any plant milk (I used almond)

2 small hot chillies

1/2 tsp coconut palm sugar

Around 800-900g potatoes

3 tbsp of olive or coconut oil

2 tsp boullion stock powder

Put potatoes on to boil with some rock/sea salt.

Fry onion and garlic in some oil.

Add chillies cook on a low heat for 5 mins or until onions are soft.

Add tomatoes, sugar and boullion powder-cook for a further 10 mins on low until sauce thickens.

Add almond milk-just enough to turn the sauce orange.

Zap with a hand blender but leave it a bit chunky – set aside.

When potatoes are just about cooked (15 mins) drain and dry with clean tea towel.

Heat the oil in a large pan – when quite hot-toss potatoes around until they are all covered in the oil and move around pan until they are all browned slightly.

Drain onto kitchen towel then into a large dish – pour sauce over top and serve (preferably with a nice chilled glass of wine!).

Perfect for a summer BBQ!

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