Devilled tofu kebabs

Cholesterol-friendly recipe for 4 people, takes only 30 mins; recipe has shallot, new potato, tomato puree, soy sauce, sunflower oil, clear honey, wholegrain mustard, tofu, courgette and red pepper.

Devilled tofu kebabs

Devilled tofu kebabs

Recipe by Chef Soomro Course: Cholesterol-friendly


Prep time

25 mins


  • Red Pepper: 1 red pepper, deseeded and diced
  • Courgette: 1 courgette, peeled and sliced
  • Soy Sauce: 2 tbsp light soy sauce
  • Tomato Puree: 2 tbsp tomato puree
  • Sunflower Oil: 1 tbsp sunflower oil
  • Shallot: 8 shallots or button onions
  • New Potato: 8 small new potatoes
  • Wholegrain Mustard: 1 tbsp wholegrain mustard
  • Clear Honey: 1 tbsp clear honey
  • Tofu: 300g firm smoked tofu, cubed


  1. Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins. Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry. Put tomato puree, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.
  2. Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well. Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.