1 tsp natural saltFor the vegetables and tofu1 small red onion, cut into 8 chunks1 packet extra-firm tofu, cut into 16 equal pieces120ml full-fat tinned coconut milk 2 tbsp gluten-free soy sauce or tamari2 tsp coconut nectar, plus extra to taste1/8 tsp natural salt, plus extra to taste1 tsp finely chopped basilTo make the marinade, whisk all of the ingredients together in a large mixing bowl.
Preheat the oven to 220?C/gas mark 7. Line 1 large baking sheet or 2 smaller baking sheets with silicone liners or baking paper. Roast the skewers for 15-20 minutes until the vegetables are lightly browned. Remove from the oven, gently turn the skewers over and roast for a further 15 minutes until the vegetables are tender.
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