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These mouth-watering Tofu shish kebabs are perfect for vegans and vegetarians, bringing a little colour and taste to weekday lunchtime!
Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.
Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.
Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).
When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.
Lay the skewers on the baking tray.
Grill for 20 minutes, turning after 10 minutes, until golden.
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.
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
Directions
Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.
Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.
Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).
When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.
Lay the skewers on the baking tray.
Grill for 20 minutes, turning after 10 minutes, until golden.
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.
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.
