Roast tofu and chickpea skewers with soy yogurt sauce

Ingredients

For 1 serving

• Tofu130 g
• Cooked chickpeas80 g
• Zucchini120 g
• Cherry tomatoes100 g
• Soy yogurt80 g
• Dill3 g
• Garlic0.5 clove
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Heat the oven to 210 °C, fan, and line a tray with baking paper. Pat the tofu dry and cut it into cubes of about 2.5 cm; trim the courgettes and cut them into 1.5 cm thick rounds; wash the cherry tomatoes.
2. Thread the tofu, courgettes and tomatoes alternately onto skewers and lay them on the tray; brush them with the oil mixed with the paprika and salt them.
3. Roast at 210 °C for 20 minutes, turning the skewers halfway, until the tofu is golden and the courgettes soft.
4. Meanwhile drain and dry the chickpeas well; after 10 minutes of cooking scatter them on the same tray, seasoned with a pinch of salt and paprika, and roast until crisp.
5. Mix the soya yoghurt with the chopped dill, grated garlic and a pinch of salt and serve the sauce with the skewers and chickpeas.