1 red onion, cut into 4 pieces vertically, then halved
1 large capsicum, cut in 2 - 3cm pieces
1 eggplant, cut in 2 - 3cm pieces
300gm tofu, cut in 2 - 3cm pieces
1 large carrot, cut into 1cm pieces
4 tbsp honey
1/2 cup soy sauce or tamari
10 kebab skewers
Herb Dipping Sauce
1 clove garlic
Handful of parsley
4 tbsp chives
1 cup Best Foods Mayonnaise
Spark up the BBQ or heat the oven grill to 180 degrees. While the grill is heating, push the tofu and vegetables onto ten metal skewers or ten pre-soaked bamboo skewers, distributing them evenly along the skewers.
Honey Soy Glaze:
Combine the honey and soy sauce together into a small bowl, mixing well until you a smooth consistency. Brush the glaze over the kebabs before adding them to grill saving enough to glaze again through the cooking. Cook them for 8 - 10 minutes, turning frequently until the tofu is lightly charred and the vegetables are fork tender.
Herb Dipping Sauce:
Add the garlic clove, parsley, chives and Best Foods mayonnaise into a food processor and blend until you get a smooth texture. Once the kebabs are cooked, you can either drizzle the sauce over the kebabs or serve it on the side as a dipping sauce. Happy eating!
Recipe by Jay and Sarah @jayandsarahnz