Baked tofu Shish kebabs

Name: Easy Baked Tofu Shish Kebabs
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Ingredients: 2 blocks tofu (cut into 2cm cubes (we love Tonzu)); 2 tbsp lemon juice; 2 tsp lemon zest; 2 tsp paprika; 2 tsp ground cumin; 3 cloves garlic (crushed); ¼ cup extra virgin olive oil (we love Olivado); ½ tsp flaky sea salt; 200 g jellybean tomatoes (we love Beekist); 1 cup plain unsweetened yogurt (we love De Winkel); 2 tbsp tahini (we love Chantal Organics); 2 tbsp lemon juice; ¼ cup mint (roughly chopped (we love Superb Herb)); ¼ cup parsley (roughly chopped (we love Superb Herb)); ½ red onion (in thin rings); 200 g jellybean tomatoes (halved (we love Beekist)); 1 sweet petite cos (shredded (we love The Fresh Grower)); 1 pack kebab bread (heated); Handful of parsley (we love Superb Herb); Handful of mint (we love Superb Herb)

Two brown cube tofu and tomato skewers on bed of green salad on a flatbread with a small pot of white sauce

Don’t let the name or ingredient list scare you… these baked tofu shish kebabs are super easy to prepare and make a mouthwatering vegetarian meal for the whole family.

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Prep Time 10

Cook Time 20

Marinating Time 2

Total Time 2 30

Course Dinner

Servings

Ingredients

For the skewers

2 blocks tofu cut into 2cm cubes (we love Tonzu)
2 tbsp lemon juice
2 tsp lemon zest
2 tsp paprika
2 tsp ground cumin
3 cloves garlic crushed
¼ cup extra virgin olive oil we love Olivado
½ tsp flaky sea salt
200 g jellybean tomatoes we love Beekist

For the dressing

1 cup plain unsweetened yogurt we love De Winkel
2 tbsp tahini we love Chantal Organics
2 tbsp lemon juice
¼ cup mint roughly chopped (we love Superb Herb)
¼ cup parsley roughly chopped (we love Superb Herb)

Serve with

½ red onion in thin rings
200 g jellybean tomatoes halved (we love Beekist)
1 sweet petite cos shredded (we love The Fresh Grower)
1 pack kebab bread heated
Handful of parsley we love Superb Herb
Handful of mint we love Superb Herb

Instructions

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. Enjoy!