Turmeric tofu skewers with potatoes and soy-yogurt sauce

Ingredients

For 1 serving

• Tofu200 g
• Potatoes150 g
• Bell peppers80 g
• Red onion50 g
• Soy yogurt80 g
• Garlic1 clove
• Dried mint1 teaspoon
• Turmeric0.5 teaspoon
• Paprika1 teaspoon
• Lemon juice10 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Preheat the oven to 220 °C (fan); wash the potatoes, cut them into wedges with the skin on, toss with half the oil and a pinch of salt and roast on a tray for 15 minutes.
2. Meanwhile pat the tofu dry and cut it into roughly 2.5 cm cubes; marinate it in a bowl with the turmeric, paprika, lemon juice, the remaining oil and salt, stirring gently.
3. Cut the deseeded peppers and the red onion into 2.5 cm squares and thread them onto skewers, alternating with the tofu.
4. Add the skewers to the tray next to the potatoes, turning the potatoes, and bake everything at 220 °C for 15 more minutes, until the tofu is golden and the potatoes are crisp outside and tender inside.
5. Meanwhile mix the soy yoghurt with the grated garlic, dried mint and a pinch of salt.
6. Serve the skewers with the potatoes and the yoghurt sauce.