Tofu kebabs with barley salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 20 mins , excludes making base mixes and assembling salad

Ingredients

More weights & measures

1 portion Marinated tofu mix (see tip)
2 tablespoons sesame seeds
4 cups baby spinach leaves
1 portion Barley salad (see tip)
Dressing
2 tablespoons oil (1 sesame oil and 1 sunflower or olive oil)
zest and juice of 1 lemon
2 tablespoons white wine vinegar
4 tablespoons roughly chopped fresh coriandercilantroX
1 tablespoon tahini

Instructions

1 Thread tofu (coated in its mix) onto 8 dampened skewers. Brush with remaining marinade and sprinkle with the sesame seeds. Cook under a preheated grill until lightly golden at edges.

2 Meanwhile mix all the dressing ingredients together and add to the Barley salad and spinach. Toss lightly.

3 Serve the kebabs on top of the barley salad. Garnish with fresh coriander.

HFG tip

This recipe is part of our Cook once, meals for a week vegetarian special feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 577cal

Kilojoules 2420kJ

Protein 22g

Total fat 31g

–Saturated fat 5g

Carbohydrates 50g

–Sugars 19g

Dietary fibre 8g

Sodium 230mg

Calcium 330mg

Iron 8.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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