8 shallots – Onions
8 smalls – New potato
2 tbsps – Tomato purée
2 tbsps – Seafood Stock
1 tbsp – Sunflower oil
1 tbsp – Clear honey
1 tbsp – Wholegrain mustard
300g – Firm smoked tofu, cubed
1 – Courgette, peeled and sliced
1 – Red pepper, seed removed and diced
- 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 purée, Seafood Stock, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.
- 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 10mins, turning frequently and brushing with remaining marinade before serving.