Tofu Bean Skewers

Instructions

1. 1

   Finely chop the onion, the garlic and the parsley. They go in raw and cook in the oven.

   

   Tip: Chop them small: big pieces stop the layers from sticking together.
2. 2

   Drain the kidney beans well, put them in a bowl with the tofu and mash both with a fork.

   

   Tip: Drain the beans well: a wet mixture slides out of the layers.
3. 3

   Add the parsley, onion, garlic, tomato paste, smoked paprika, ½ tsp salt and pepper, and mix well.

   
4. 4

   Fold each tortilla in half. Spread the mixture in a thin, even layer right up to the edges of a folded tortilla, cover with the next one and repeat, stacking them into one block. The mixture is just enough for the whole block.

   

   Tip: Spread it by eye: the layers do not need to be weighed.
5. 5

   Trim the edges of the stack with a knife to make a square block.

   
6. 6

   Cut the block into 6 thick pieces and thread them onto 2 long skewers, 3 pieces each.

   
7. 7

   Whisk the soy sauce, miso, barbecue sauce, cumin, lemon juice, olive oil and maple syrup until the miso has no lumps. Put the skewers on a lined baking tray and brush the glaze all over them.

   
8. 8

   Bake in a fan oven at 180 °C for about 20 minutes, turning the skewers after 10.

   

   Tip: The glaze gives them a light crust rather than a real crunch, and that is how they should be.
9. 9

   Serve hot with vegan mayonnaise and vegan BBQ sauce on the side, or with any sauce you like.