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.
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!