These mouth-watering Tofu shish kebabs are perfect for vegans and vegetarians, bringing a little colour and taste to weekday lunchtime!

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Baked Tofu Shish Kebab
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
For the skewers
 2 blocks tofu cut into 2cm cubes
 2 tbsp lemon juice
 2 tsp lemon zest
 2 tsp paprika
 2 tsp cumin
 3 cloves garlic crushed
 1/4 cup extra virgin olive oil
 1/2 tsp flakey sea salt
 200 g jelly bean tomato
For the dressing
 1 cup plain unsweetened yoghurt
 2 tbsp tahini
 2 tbsp lemon juice
 1/4 cup mint
 1/4 cup parsley
Serve with
 1/2 red onion in thin rings
 200 g jelly bean tomato halved
 1 sweet petite cos shredded
 1 packet of kebab bread heated
 handfull of parsley
 Handfill of mint
Equipment
 bamboo skewers
1

Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.

2

Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.

3

Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).

4

When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.

5

Lay the skewers on the baking tray.

6

Grill for 20 minutes, turning after 10 minutes, until golden.

7

While the skewers are in the oven make the dressing. Whisk the yogurt, tahini and lemon juice in a bowl. Add the herbs and mix well.

8

Heat the kebab breads as per instructions and lay on a platter. Spread generous amount of tahini yoghurt dressing. Top with cos, tomatoes and red onions. Place the tofu kebabs on top and scatter herbs to serve.

Ingredients

For the skewers
 2 blocks tofu cut into 2cm cubes
 2 tbsp lemon juice
 2 tsp lemon zest
 2 tsp paprika
 2 tsp cumin
 3 cloves garlic crushed
 1/4 cup extra virgin olive oil
 1/2 tsp flakey sea salt
 200 g jelly bean tomato
For the dressing
 1 cup plain unsweetened yoghurt
 2 tbsp tahini
 2 tbsp lemon juice
 1/4 cup mint
 1/4 cup parsley
Serve with
 1/2 red onion in thin rings
 200 g jelly bean tomato halved
 1 sweet petite cos shredded
 1 packet of kebab bread heated
 handfull of parsley
 Handfill of mint
Equipment
 bamboo skewers

Directions

1

Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.

2

Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.

3

Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).

4

When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.

5

Lay the skewers on the baking tray.

6

Grill for 20 minutes, turning after 10 minutes, until golden.

7

While the skewers are in the oven make the dressing. Whisk the yogurt, tahini and lemon juice in a bowl. Add the herbs and mix well.

8

Heat the kebab breads as per instructions and lay on a platter. Spread generous amount of tahini yoghurt dressing. Top with cos, tomatoes and red onions. Place the tofu kebabs on top and scatter herbs to serve.

Baked tofu shish kebabs