200g Extra firm Tofu
1tsp Sesame Seeds
1tbsp Sweet White Miso Paste
2tsp Sesame Oil
Juice of 1/2 Lime
1 Crushed Garlic Clove
Optional Chilli Flakes
Serve with sides of choice, I went for:
Roasted Vegetable Quinoa
Mango and Avocado Salsa (recipe in Summer BBQ Ideas)
Spoon the miso paste into a large bowl, pour over the sesame oil and squeeze over the lime. Mix well.
Crush in the garlic and add the chilli flakes.
For the skewers:
Pre-heat the oven.
Squeeze any excess moisture from the tofu and then slice into generous sized cubes.
Chop the aubergine into chunks of a similar size and then stir both into the miso dressing to marinade.
Prepare sides of choice.
Make sure all of the tofu and aubergine is coated well and then pierce onto the skewers one by one.
Add to a baking tray, drizzle over any leftover miso marinade and bake for approx. 25 minutes, turning throughout.
Serve with your sides of choice and enjoy!