Serves 2


  • 200g of firm, smoked tofu, cut into cubes
  • ½ box chestnut mushrooms, cut in half
  • 1 courgette, cut into chunky rounds
  • 1 red pepper, deseeded and diced
  • 1 packet of baby pak choi
  • Sesame oil
  • 1 tablespoon of toasted sesame seeds

For the marinade

  • 1 tbsp tomato purée
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1/2 tbsp agave nectar
  • 1 tbsp wholegrain mustard
  • 1 chilli, chopped
  • 1 inch piece of ginger, finely grated
  • Salt and pepper to taste
  • 4 tablespoons toasted sesame seeds


  1. Put the marinade ingredients in a bowl and mix well. Toss the tofu in the marinade and set aside for at least 10 minutes (preferably one hour).
  2. Roast the courgettes, mushrooms and peppers in a little sesame oil for 25 minutes at 180 degrees.
  3. Heat the grill. Thread the tofu, mushrooms, courgettes and peppers onto skewers. Grill for 10 minutes, turning frequently and brushing with remaining marinade before serving with sesame pak choi:
  4. Sesame pak choi: Sauté the pak choi in 2 teaspoons sesame oil in a large skillet until tender.  Sprinkle with toasted sesame seeds.