These are a beautiful contribution to that dinner party that you’re going to, and can wow with the beautiful colours while still being minimal effort to create. Most vegetables can be used as a substitute if there’s something you don’t like so if I encourage you to explore the vast array of vegetables available at the supermarket to switch out between the tofu. Be sure to buy a firm tofu for this recipe, as you’re going to grill it and don’t want it to fall apart. Every time you make a decision to eat more vegetables, not only to you naturally crowd out junk food, but you decide to nourish your body with the wide variety of macro and micro nutrients.

Ingredients:

4 sprigs fresh rosemary leaves

1 red pepper, seeded and cut into bite-size chunks

1 yellow pepper, seeded and cut into bite-size chunks

300 g cherry tomatoes

2 large courgettes, cut into 2 cm chunks

1 red onion, quartered and layers separated

200 g firm tofu, cut into bite-size cubes

1 teaspoon ground turmeric

1 tablespoon honey or maple syrup (100%)

1/4 teaspoon chilli flakes

2 tablespoons coconut oil, melted

2 cloves garlic, crushed

salt and pepper

Instructions:

Heat a grill pan over medium heat until it is hot. Tie the rosemary sprigs together with string to make a basting brush. Set aside. You can also cook this recipe over a braai or bake it in the oven for 20 minutes at 200 °C.

While the grill pan heats up, thread the vegetables and tofu onto skewers, alternating the different ingredients and packing the vegetables tightly together.

Place the turmeric, honey, chilli, coconut oil and garlic into a small bowl and mix well. Place the skewers into the grill pan. Using the basting brush made with the sprigs of rosemary, dunk the brush into the oil and lightly brush the vegetables every 5 minutes until evenly coated. Cook them for 20 minutes, rotating every time you brush them.

Once the vegetables are cooked and have some grill marks on them, season with salt and pepper and serve.

-Melissa