By The Happy Pear
Soak your skewers in water for 10 minutes, this will stop them from burning on the heat. Cut the tofu block into 8 even sized cubes. Cut the mushrooms into ½ cm thick long slices. Peel the red onion and cut it into small quarters, keeping the base intact so each quarter stays together. Deseed the pepper and cut it into 8 bite-size pieces. Peel the spring onion and cut it into 3cm pieces.
Split the pesto between 2 bowls. Add the mushroom slices to one bowl and the tofu to the other. Coat in the pesto and marinate while you make the salsa verde.
For the salsa verde: Chop the parsley, mint, capers and garlic together. Add to a bowl and whisk with the mustard, lemon juice, olive oil and salt. Taste and season.
For each skewer add a slice of pepper, fold over a piece of marinated mushroom in 2 and add to the skewer, add a slice of marinated tofu and repeat, leaving enough room at the top for a piece of onion per skewer, then another piece of sliced pepper and scallion.
Put the skewers in a pan on medium/high heat or on the barbecue and cook on each side for 5-6 minutes, brushing with some more pesto halfway through. Drizzle with the salsa verde and enjoy.