This is one of those simple snacks that is unexpectedly flavourful. If you like, you can drizzle any remaining marinade over the prepared skewers. Recipe is from my cookbook Vegan Tapas: 150 quick and delicious snacks and bites for sharing.
Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
In a bowl, mix together the olive oil, lemon juice, garlic, oregano, sugar and a good grind of black pepper. Slice the tofu into 16 cubes and add them to the marinade. Make sure the tofu is coated evenly. Chill in the fridge for an hour.
Halve the avocado and remove the stone. Using a melon baller, scoop out 16 rounds from the avocado. Alternatively, dice into 2cm pieces. Pour the lemon juice over the avocado to help prevent the avocado from browning.
On each cocktail stick, thread a cube of tofu, avocado piece and cherry tomato. You may need to halve the cherry tomatoes if they are quite large. Arrange on a serving plate and serve.