Prepare the tofu by cutting it into large cubes. Cut the red onion in half, then each half into quarters, and then each quarter directly down the middle into eighths. Try to keep the small chunks together so they are easier to skewer. De-seed the green peppers and cut them into large chunks.
If you’re making the kebabs to eat on the same day, soak the kebab sticks in cold water so they don’t burn when cooking.
In a large mixing bowl, combine the marinade ingredients: grated garlic, ginger, tomato paste, curry powder, garlic powder, smoked paprika, chilli flakes, salt, black pepper, golden syrup and olive oil. Mix well.
Make the plant-based roux by warming the olive oil or melting the spread in a saucepan over a medium-high heat. Add the plain flour and stir it for a few minutes to cook it until it’s golden in colour and the mixture has thickened slightly. This is going to help bind and stick the marinade to the tofu. Once cooked, add the roux to the marinade and mix it well.
Stir through the tofu pieces and the green peppers. Keep the onions separate so they don’t fall apart.
Get the kebabs assembled, alternating the tofu and vegetables onto the kebab sticks. Next pre-heat the grill, barbecue or frying pan, and cook the tofu kebabs until charred and juicy and the vegetables are cooked.
Serve the kebabs on warmed up flatbreads or wraps, topped with optional herby yoghurt and a little coleslaw if you like some crunchiness. Enjoy alongside your other favourite meat free barbecue dishes.
Note: The tofu can be prepped up to 2 days in advanced and left covered in the fridge to marinate. On the day of cooking, bring it up to room temperature and stir through the green peppers. If you don’t have a barbecue, you can leave out the kebab sticks and instead spread the mixture out on a large oven tray, cooking for 15-20 minutes at 220°C/425°F/gas mark 7 or 200°C/400°F/gas mark 6 fan.