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If you can leave the tofu to marinate overnight it will absorb so much more of the flavours from the marinade and turn a beautiful berry colour!
Prep time 15 minutes plus marinating time
Cook time 10 minutes
For the marinade;
75g blackberries, crushed
Finely grated zest and juice 1 lime
1 clove garlic, crushed
4cm piece ginger, peeled and grated
1 tbsp olive oil
280g pack firm tofu, drained and dried with kitchen paper
8 baby courgettes, halved
4 baby corn, halved
2 tsp olive oil
For the bbq sauce;
1 tbsp olive oil
1 small onion, finely chopped
1tbsp tomato ketchup
2 tsp brown sugar
1 tsp white wine vinegar
8 metal or wooden skewers soaked in water for 5 minutes
1. Combine the ingredients for the marinade in a non-metallic bowl. Cut the tofu into 16 even sized pieces and add to the marinade, spooning it over to coat the pieces. Leave for 20 minutes at room temperature or cover and refrigerate for up to 24 hours.
2. To make the bbq sauce heat the oil in a small pan, add the onion and cook gently for 10 minutes until softened. Add the blackberries, and remaining ingredients, bring to the boil, mashing the blackberries slightly to release their juice and simmer gently for 5 minutes until thickened.
3. Season the tofu with salt then thread onto the skewers with the courgettes, corn and radishes. Brush the oil over the skewers. Preheat the grill or the barbecue and cook the skewers turning several times for 5-10 minutes until beginning to char and the vegetables are cooked to your liking.
4. Serve the skewers with a green salad and the sauce alongside.