Grilled tofu and vegetable skewers with soy yogurt sauce

Ingredients

For 1 serving

• Tofu130 g
• Zucchini80 g
• Bell peppers60 g
• Cherry tomatoes60 g
• Extra virgin olive oil2 teaspoons
• Dried oreganoto taste
• Soy yogurt60 g
• Puffed corn cakes2
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. If using wooden skewers, soak them in cold water while you prepare everything else, so they don't burn.
2. Drain the tofu, pat it dry and cut it into cubes of about 2.5 cm; wash the courgettes and cut them into 1.5 cm rounds; wash the peppers, remove the seeds and pith and cut them into 2–3 cm squares; wash the cherry tomatoes.
3. Thread the tofu and vegetables alternately onto the skewers and season with the oil, a pinch of dried oregano, salt and black pepper.
4. Heat a griddle over medium-high heat and grill the skewers for 8 minutes, turning often, until the vegetables are tender and the tofu golden and marked.
5. Meanwhile stir the soy yoghurt with a pinch of oregano.
6. Serve the hot skewers with the yoghurt sauce and the corn cakes.