Oregano tofu souvlaki with dill soy yogurt sauce

Ingredients

For 1 serving

• Tofu160 g
• Soy yogurt80 g
• Dill3 g
• Garlic1 clove
• Lemon juice15 ml
• Dried oregano1 teaspoon
• Zucchini120 g
• Red onion40 g
• Cherry tomatoes100 g
• Whole wheat pita1
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Wrap the tofu in a tea towel and press it for 10 minutes under a weight (a pan) to remove water, so it absorbs the marinade and browns better. Cut it into cubes of about 2.5 cm and marinate with the lemon juice, dried oregano, half the extra virgin olive oil and salt.
2. Meanwhile trim the courgette and cut it into rounds about 1.5 cm thick, and cut the red onion into wedges. If using wooden skewers, soak them.
3. Alternate tofu, courgette and onion on the skewers. Heat a griddle over medium-high heat and cook them for 10 minutes, turning every 2–3 minutes, until the tofu is golden and the vegetables are tender and charred.
4. Mix the soya yoghurt with the chopped dill, grated garlic and a pinch of salt. Halve the cherry tomatoes and dress them with the remaining oil.
5. Warm the pitta on the griddle for 30 seconds per side and serve with the skewers, tomatoes and sauce.