400g tofu, cut into 16 equal cubes
1 large yellow pepper, cut into 8
4 shallots or small onions, cut in half
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
100g coconut yoghurt or 100ml coconut milk
1/4 cucumber, grated
Few sprigs of mint, leaves chopped
Squeeze lemon juice
½ garlic clove, grated or crushed
- 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.
- Preheat the oven to 200C
- Thread each skewer alternating two pieces of tofu with a piece of pepper and a piece of onion.
- Arrange on a lined baking sheet and bake 30-40mins until the coating begins to brown.
- Mix together the coconut tzatziki ingredients, serve spooned over the skewers with lemon wedges on the side.
Makes 8 skewers