Spicy Tofu Skewers with a Chilli Pesto Dip

Spicy Tofu Skewers with a Chilli Pesto Dip

Tofu loves to soak up flavours… With this easy recipe you can serve an impressively fancy dish very quickly, and the dip is just delectable!

serves 2

1 red onion, chopped

75g (3oz) butternut squash, chopped

1 fennel bulb, chopped

2 tbsp olive oil, plus extra for sautéing

1/2 tsp harissa

200g (7oz) tofu, cubed

First, make the dip (see below). Next, preheat the oven to 180°C/350°F/gas mark 4.

Toss the chopped vegetables in 1 tablespoon of the olive oil, then place on a baking tray (cookie sheet) and bake for 35–40 minutes.

Meanwhile, mix the harissa with the remaining olive oil in a bowl and toss the tofu cubes in the mixture. Heat a frying pan, add the tofu cubes and cook for 6 minutes, turning frequently.

Thread the tofu cubes and roasted vegetables onto wooden skewers and serve at once, with the dip and Mint-and-Mango-Marinated Courgette Spaghetti 

NUTRITIONAL NUGGET

The bright colours of all squashes and pumpkins pack a carotene-rich punch – generally speaking, the richer the colour, the higher the concentration of carotenes, which protect against heart disease. What’s more, they are an excellent source of folic acid, which is important during early pregnancy, and vitamins B1, B6 and C.