Tofu tikka skewers recipe
 These easy tofu tikka skewers are perfect for a vegan barbecue, but taste equally nice under the grill. Each serving provides 238 kcal, 9g protein, 18g carbohydrates (of which 12.5g sugars), 13g fat (of which 4g saturates), 6g fibre and 0.3g salt. 3 tbsp non-dairy yoghurt 1½ tsp garam masala1 tsp tomato purée 100g/3½oz extra-firm tofu, drained and cut into cubes 1 small red pepper, deseeded and cut into 2cm/¾in chunks1 small green pepper, deseeded and cut into 2cm/¾in chunks1 red onion, cut into 8 wedgesoil, for greasingsalad leaves, to serve lemon wedges, to serve 3 tbsp non-dairy yoghurt 1½ tsp garam masala 1 tsp tomato purée 100g/3½oz extra-firm tofu, drained and cut into cubes 1 small red pepper, deseeded and cut into 2cm/¾in chunks 1 small green pepper, deseeded and cut into 2cm/¾in chunks 1 red onion, cut into 8 wedges oil, for greasing salad leaves, to serve lemon wedges, to serve 5 tbsp non-dairy yoghurt1 tbsp finely chopped fresh mint leaves 5 tbsp non-dairy yoghurt 1 tbsp finely chopped fresh mint leaves Method Mix the yoghurt, garam masala and tomato purée together in a bowl. Add the tofu and turn until well coated. (If you have time, cover and leave to marinate in the fridge for up to an hour.)Preheat the grill to high and oil a baking tray or grill pan. Thread the tikka cubes onto metal skewers, alternating with red and green pepper and red onion. Put the threaded skewers on the tray.Brush the vegetables with the oil and grill for 3–5 minutes on each side, or until nicely charred and hot through. Be careful as the metal skewers may be hot. Meanwhile, to make the dip, mix together the yoghurt and mint. Serve the skewers with the yoghurt dip, salad and lemon wedges for squeezing over. Mix the yoghurt, garam masala and tomato purée together in a bowl. Add the tofu and turn until well coated. (If you have time, cover and leave to marinate in the fridge for up to an hour.) Mix the yoghurt, garam masala and tomato purée together in a bowl. Add the tofu and turn until well coated. (If you have time, cover and leave to marinate in the fridge for up to an hour.) Preheat the grill to high and oil a baking tray or grill pan. Thread the tikka cubes onto metal skewers, alternating with red and green pepper and red onion. Put the threaded skewers on the tray. Preheat the grill to high and oil a baking tray or grill pan. Thread the tikka cubes onto metal skewers, alternating with red and green pepper and red onion. Put the threaded skewers on the tray. Brush the vegetables with the oil and grill for 3–5 minutes on each side, or until nicely charred and hot through. Be careful as the metal skewers may be hot. Brush the vegetables with the oil and grill for 3–5 minutes on each side, or until nicely charred and hot through. Be careful as the metal skewers may be hot. Meanwhile, to make the dip, mix together the yoghurt and mint. Meanwhile, to make the dip, mix together the yoghurt and mint. Serve the skewers with the yoghurt dip, salad and lemon wedges for squeezing over. Serve the skewers with the yoghurt dip, salad and lemon wedges for squeezing over. Recipe tips Wooden skewers can be used just as easily as metal ones, but remember to soak them in water before using so they don’t burn under the grill.