Tandoori Tofu Skewers with Coconut Tzatziki

Ingredients

400g tofu, cut into 16 equal cubes

1 large yellow pepper, cut into 8

4 shallots or small onions, cut in half

Marinade:

4 tbsp plain soy yoghurt

Pinch chilli flakes

1 clove garlic, grated

1 tsp ground coriander

1 tsp turmeric

1 tsp ground cinnamon

Large pinch sea salt + freshly ground black pepper

2 tbsp tomato puree

1 tbsp sesame oil

Juice of half a lemon

Lemon wedges to serve

Coconut tzatziki:

100g coconut yoghurt or 100ml coconut milk

1/4 cucumber, grated

Few sprigs of mint, leaves chopped

Pinch salt

Squeeze lemon juice

½ garlic clove, grated or crushed

Instructions:

1. Mix together marinade ingredients and taste for seasoning, then carefully stir in the tofu to coat, followed by the pepper chunks and onion. Ideally marinade for at least 4 hours or overnight, but 1 hour can work in a pinch.
2. Preheat the oven to 200C
3. Thread each skewer alternating two pieces of tofu with a piece of pepper and a piece of onion.
4. Arrange on a lined baking sheet and bake 30-40mins until the coating begins to brown.
5. Mix together the coconut tzatziki ingredients, serve spooned over the skewers with lemon wedges on the side.
6. Enjoy!

Makes 8 skewers