Tofu and vegetable mini kebabs

• Serves 6

• 300g/10oz smoked tofu(bean curd) cut into cubes
• 1 large red and 1 large yellow pepper - deseeded and cut into small squares
• 175g/6oz button mushrooms - wipes
• 1 small courgette - sliced
• Finely grated rind and juice of one lemon
• 3 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 tsp caster sugar
• salt and pepper
• parsley sprigs to garnish

• Ingredients - Sauce
• 125g/4oz cashew nuts
• 15g/1 tbsp butter
• 1 garlic clove - crushed
• 1 shallot - finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp caster sugar
• 1 tbsp desiccated (shredded coconut)
• 150ml natural yogurt

• Method
• Thread the tofu cubes, peppers, mushrooms and courgettes onto bamboo satay sticks
• Arrange them in a shallow dish
• Mix together the lemon rind, juice , oil, parsley and sugar
• Season well with salt and pepper
• Pour over the kebabs and brush them with the mixture - leave for 10 mins

• Method - sauce
• Scatter the cashew nuts on to a baking sheet and toast until lightly browned
• Melt the butter in a saucepan and cook the garlic and shallot gently until softened
• Transfer to a blender or food processor and add the nuts, coriander, cumin, sugar, coconut and yogurt
• Blend for about 15 seconds
• Place the tofu kebabs under a preheated grill and cook, turning and basting with the lemon juice mixture until lightly browned
• Garnish with sprigs of parsley and serve with cashew nut sauce