Tandoori Tofu Skewers

Ingredients

• 1 pouch/200 g tofu (e.g. Vivera’s Quick Marinating Firm Tofu)
• 2 cm root ginger, peeled
• 2 tablespoons plant-based natural yogurt
• 1 tablespoon tandoori or tikka curry paste
• 125 g cucumber
• 1 tomato, diced
• 1 small red onion, sliced
• zest and juice of ½ lime
• 2 tablespoons chopped fresh coriander

Method

Remove the tofu from the pack and pat dry on kitchen paper. Soak 4 bamboo skewers in cold water.

In a wide bowl, finely grate the ginger add the yogurt and tandoori or tikka paste; mix well. Cut the tofu into 2 cm cubes and stir into the marinade, leave for 5 minutes.

Meanwhile, halve the cucumber down the middle, scrape out the seeds with a teaspoon and discard. Coarsely grate the cucumber and place in a bowl.

Stir in the tomatoes and onions, then add the lime zest and juice and coriander. Season to taste.

Thread the marinated tofu cubes onto the soaked skewers and cook in a preheated air-fryer at 200°C/400°F/gas mark 6 for 8 minutes. Alternatively cook the skewers under a hot grill or on the barbecue for 10-12 minutes, turning occasionally.

Serve the skewers with the salad, flat bread and more yogurt if liked.