Per serving (246g)
Calories 233, Fat 9.8g, Saturates 1.4g, Carbohydrate 25g, b15g, Fibre 4g, Protein 15g, Salt 1g
To make the BBQ sauce, add the passata, maple syrup, liquid smoke, Worcester sauce, coconut sugar, smoked paprika, soy sauce, Dijon mustard and garlic granules to a pan. Bring the mixture to the boil and cook for 3-4 minutes.
Preheat the oven to 200°C/400°F/Gas 6. Mix together the rice flour and smoked paprika, and use this to coat the tofu cubes. Once coated, place onto an oven tray and drizzle with the vegetable oil. Bake for 20-25 minutes until the tofu starts to go golden brown.
Meanwhile, to make the yoghurt dressing, whisk together the soya yoghurt, lime juice, garlic and parsley, and season to taste.
Add the cooked tofu to a bowl, with the pepper, onion and courgette, then add the BBQ sauce and mix, ensuring the tofu and vegetables are thoroughly coated. Push the vegetables and tofu pieces onto the skewers. Place the skewers onto a tray and bake for a further 10-15 minutes until the vegetables are cooked. Drizzle the skewers with the yoghurt dressing and sprinkle with the spring onion slices to finish.
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