MARINATED TOFU SKEWERS
To make the marinade, mix the lemon rind and juice, garlic, rosemary, thyme and walnut oil together in a shallow dish.
Drain the tofu, pat it dry on kitchen paper and cut it into squares.
Add to the marinade and toss to coat. Leave to marinate for 25-30 minutes.
Preheat the barbecue. Deseed the peppers and cut into 2.5-cm/1-inch pieces. Blanch in boiling water for 4 minutes, refresh in cold water and drain. Using a canelle knife or potato peeler, remove strips of peel from the courgettes. Cut the courgettes into 2.5-cm/1-inch chunks.
Drain the tofu, reserving the marinade. Thread the tofu onto 8 metal or pre-soaked wooden skewers, alternating with the peppers, courgette and button mushrooms.
Cook the skewers over medium-hot coals for 6 minutes, turning and basting with the marinade. Transfer the skewers to warmed serving plates, garnish with shredded carrot and lemon wedges and serve immediately.
SERVES 4