Balsamic-Glazed Tofu Kebabs & Crispy Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Chop the potatoes (skins on) into rough bite-sized pieces

Top and tail the courgette[s]

Chop the trimmed courgette[s] in half lengthways, then into half moons

Chop the tofu into 18 [36] cubes

Peel and roughly chop the red onions

Add the tofu cubes, chopped courgette, red onion wedges and cherry tomatoes to a large bowl

Drizzle with vegetable oil, season with a pinch of salt and give everything a gentle mix up

Thread the chopped veg and tofu cubes onto the soaked skewers, alternating as you go – these are your tofu kebabs

Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for 20-25 min or until golden and crispy

Add the tofu kebabs to a separate lightly oiled baking tray and put the tray in the oven for an initial 15-20 min, or until everything has softened and beginning to turn golden

Meanwhile, add the balsamic vinegar to a pot with 1 tbsp [2 tbsp] sugar and 50ml [100ml] cold water

Add the pot to a medium-high heat and bring to the boil

Once boiling, reduce the heat to medium and cook for 3-5 min or until reduced – this is your balsamic glaze

Once the tofu kebabs have had 15-20 min in the oven, drizzle them with the balsamic glaze – these are your balsamic-glazed tofu kebabs

Tip: Brush the glaze onto the kebabs with a pastry brush if you have one!

Return the tray to the oven for 3-5 min or until golden and sticky

Combine the mayo with the white wine vinegar, dried oregano and a pinch of salt – this is your herby mayo

Wash the rocket, then pat it dry with kitchen paper