Asparagus and Smoked Tofu Kebabs

(SERVES 4)

• 225 g/8 oz thick asparagus spears, cut into short lengths
• 250 g/9 oz/1 block smoked tofu cubed
• 100 g/4 oz button mushrooms
• 1 lime, thinly sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 10 ml/2 tsp lime juice
• Salt and freshly ground black pepper

To Serve:

• Savoury Vegetable Rice

Blanch the asparagaus in boiling water for 2 minutes. Drain, rinse with cold water and drain again. Thread the tofu, asparagus and mushrooms on soaked wooden skewers, interspersed with the lime slices. Melt the low-fat spread with the lime juice and season well. Lay the kebabs on the grill (broiler) rack and brush with the melted mixture. Grill (broil) for 1bout 8 minutes or until the asparagus and mushrooms are cooked through, turning occasionally and brushing with the melted mixture during cooking. Serve with Savoury Vegetable Rice.