Tofu, pepper and mushroom kebabs

Makes 5 kebabs


400g fresh firm tofu, cut into 1,5 cm cubes

2 tsp harissa rub

1 clove garlic, thinly sliced

1 sprig thyme – chopped

2 tsp olive oil

1 tbsp Bragg’s Liquid Aminos

1 tsp chopped coriander

10 button mushrooms

1 red pepper, cut into 10 squares, approx.1,5cm in size

5 thick braai skewers


  1. Quick marinate the tofu cubes in the harissa, garlic, thyme, Bragg’s, olive oil and coriander
  2. Skewer the tofu and vegetables, alternating the veggies with a tofu cube
  3. Drizzle remainder of the marinade over the kebabs, and season with salt and pepper
  4. Grill/braai for 10-15 minutes, until the mushrooms are cooked through and soft
  5. Alternatively, you can cook them in the oven at 180°C for 20 minutes
Tofu, pepper and mushroom kebabs