Tofu, pumpkin, capsicum skewers

Ingredients (serves 4)

• 600g butternut pumpkin, peeled, cubed, steamed
• 500g firm tofu, drained, cubed
• 1 red capsicum, cut into 2cm pieces
• 2 tablespoons peanut oil
• 3cm piece fresh ginger, peeled, finely grated
• 2 tablespoons sesame seeds, toasted
• 1/3 cup soy sauce
• 1 small red chilli, thinly sliced
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• Method
• (Pre soak skewers if they are wooden) Thread pumpkin, tofu and capsicum onto 8 skewers. Place in a dish. Combine peanut oil and ginger in a jug. Drizzle over skewers, turn to coat.
• Preheat a barbecue plate or chargrill on medium heat. Cook skewers, turning, for 4 to 5 minutes or until pumpkin is tender and tofu brown. Sprinkle with sesame seeds. Combine soy sauce and chilli in a bowl. Serve skewers with soy sauce mixture and a big green salad.