Ingredients:

• 300 g firm tofu, cubed into 16 pieces
• 8 bamboo skewers
• 8 yellow baby squash, halved
• 1 large red capsicum, cubed to match size of tofu
• 2 zucchinis, sliced to form 16 rings and match size of tofu
• 1 large Spanish onion, sliced into 6 wedges
• Extra virgin olive oil spray

Marinade

• 1 tbsp miso paste
• 1/3 cup extra virgin olive oil
• Juice of 2 limes (about ¼ cup)
• 1 clove garlic, crushed

Method:

1. Add the marinade ingredients to a small jar and shake vigorously to combine. Check to ensure miso paste is dissolved.
2. Place tofu in a glass dish. Pour over the marinade, then cover with lid and refrigerate for 1 hour, turning and shaking a few times. 
3. Meanwhile, soak the bamboo skewers in water for 20 minutes to prevent them burning while cooking.
4. Remove skewers from the water and thread each with the tofu and vegetables in an alternating fashion (eg: squash, capsicum, tofu, zucchini and onion, then repeat), ensuring you don’t overpack the skewers. 
5. Preheat a BBQ and spray with extra virgin olive oil. Place the skewers on the heat and cook on medium-high for about 5 minutes on each side. Using the leftover marinade, baste the skewers regularly while cooking. Serve immediately on a bed of cous cous and drizzle with leftover marinade. A satay sauce topping is also delicious.

TIP: Can be cooked in the oven if preferred. Bake on lined tray at 180˚C for 45 minutes, turning once, until slightly browned. Baste well.

PER SERVE: 1303 kJ (232 cal). Protein 13 g. Total fat 23 g. Saturated fat 3 g.Carbohydrate 12 g. Cholesterol 0 mg. Sodium 194 mg. Calcium 33 mg. Iron 1 mg. Fibre 5 g.