Ahead:
Cut the tofu into blocks of about 2cm.
Stir together lemon juice, basil, salt, pepper, and mustard in a medium bowl.
Toss in the tofu blocks.
Let marinate at least 2 hours.
When ready to cook:
Wash courgette and cut into slices of about 1-1/2cm.
Put 2T flour into a deep plate.
In another deep plate, beat together the eggs and paprika.
Add the remaining flour, stirring till smooth.
Remove the tofu blocks from the marinade and dry with paper towels.
Dip each block in the flour and then in the batter.
Repeat with the courgette slices.
In a large frying pan, heat the margarine.
Add the tofu blocks and courgette slices; cook, stirring, until golden, about 5 min.
Divide among 4 wooden skewers.
Lekker with frites and iceberg sla. [Or over rice or noodles, with a side salad.]
[I think sticking these onto skewers after they're already cooked is a silly idea.
Just dump them (attractively) on a plate and serve.]
