Vegetable and tofu skewers for the grill

Ingredients for 4 servings:

• 3 tbsp soy sauce
• 1 tbsp rice wine / sake, alternatively apple cider vinegar
• 1 organic orange(s), zest and juice
• 250g tofu
• 2 zucchinis
• 2 bell peppers, 1 red and 1 yellow
• 8 large mushrooms
• Coriander leaves
• Five-spice powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

WW suitable

Soak 8 wooden skewers in water. Zest and juice the orange. Chop the cilantro. In a shallow baking dish, make a marinade from soy sauce, rice wine, orange zest and juice, Asian 5-spice blend, and 2 tablespoons of chopped cilantro. Cut the tofu into 16 pieces, the zucchini into 8 pieces, the bell peppers into 12 pieces each, and halve the mushrooms. Thread the tofu cubes, zucchini, bell peppers, and mushrooms onto the wooden skewers, alternating them with the zucchini. Place the skewers in the marinade. Cover and refrigerate for at least one hour, turning after 30 minutes. Grill the skewers on a preheated grill for 8-10 minutes, turning occasionally and brushing with the marinade.