Meatless Monday : Caribbean tofu and vegetable kebabs with socca flatbreads

Last week we made a socca ‘meatball’ pizza using socca as a base.  This week we are using socca as a flatbread to serve with kebabs. It certainly feels tropical here in Yorkshire where temperatures are soaring up towards 30 degrees and the kebabs could be cooked on a barbeque.

Caribbean tofu and vegetable kebabs with socca flatbreads
Serves 4
You will need
For the kebabs
450g block firm tofu
3 tbsp tamari
1 tbsp pineapple juice from a can of pineapple pieces in juice
Pineapple pieces
2 red onions, peeled and cut into quarters then each piece cut in half
2 courgette, cut into pieces 1 red pepper, cut into pieces
preparing the kebabs
For the socca flatbreads
150g chickpea flour
1 ½ tbsp olive oil
½ tsp salt
200ml water
Olive oil spray

Drain the tofu and press between pieces of kitchen paper to remove any remaining brine. Cut the block of firm tofu into medium sized pieces and place in a bowl with the tamari and pineapple juice.  Stir to coat each piece of tofu then place in a fridge for at least an hour. 

To make the socca batter mix the ingredients for the batter together (tip to get a really smooth batter use a high speed blender).  Place in the fridge for at least 30 minutes.

When you are ready to make the flatbreads place a medium non-stick ovenproof frypan in the oven set to a hot temperature.  When the pan is hot take out of oven (use oven gloves), spray with olive oil spray and place ¼ the batter in the pan. Swirl to spread the batter and place back in the oven until firm (about 3 minutes) then flip and return to the oven for a further 3 minutes.  Repeat to make 3 more or you could use a large fry pan and make 2 socca flatbread.

At the same time thread the vegetables, tofu and pineapple pieces on skewers (if you are using wood skewers, soak them first. If you are using metal ones, use oven gloves to handle once they have been in the oven). Place on a baking tray that has been sprayed with olive oil spray. They will only take a few minutes in the hot oven with the socca - about 10 minutes Serve the kebabs with the socca flatbreads.

You may also like 'Meatless Monday : Vegan Caribbean Rice Bowl' and 'Meatless Monday : Vegan socca 'meatball' pizza'.

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