Ingredients
1 450g packet of plain tofu
1 red pepper
1 red onion
1 green pepper
2 long woody rosemary stems or skewers
1 clove of garlic
1 chilli
Chopped rosemary leaves (removed from the skewers)
1 tablespoon of tomato
A generous sprinkling of freshly ground black pepper
Good olive oil
2 limes

Method

• If you are using rosemary for your skewers, choose long and woody stems and strip off most of the leaves. Leave a small tuft at one end.
• Chop the tofu into large cubes and marinate for 1 hour in the lime juice, the tomato puree, finely chopped garlic and chilli, and a tablespoon of finely chopped rosemary leaves.
• Chop the red onion and the peppers into the same size pieces as the tofu and coat in the marinade.
• Skewer the tofu and vegetables in a pattern of alternate colours and then finish off with a wedge of lime.
• You may need a sharp knife to make holes in the tofu and vegetables before you thread them.
• Drizzle with olive oil, season with the black pepper, then on to the BBQ (let's hope for an Indian Summer eh?) or grill.

What else can you do with tofu?
Scrambled Tofu (great for vegans who miss scrambled eggs).

Fry a small onion. When brown and soft, crumble in the tofu (about the size of peas) and fry gently. Add some turmeric, salt and pepper and serve immediately.

Chuck some basil tofu into cooked pasta and add a chopped tomato. Warm through.

Delicious in stir fries with ginger, garlic and greens.

Smoked tofu, thinly sliced, makes a good meat substitute in sandwiches.

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