Tofu Kebabs with Coconut Yog Tzatziki + Slaw

Method

Drain the tofu. Press either using a tofu press or with strong kitchen roll to remove the water. Cut into 1-inch cubes.

Mix the natural coconut milk yog, 1 tbsp of lemon juice, tomato puree, oregano, basil, salt, pepper, garlic, and red pepper flakes in a small bowl. Coat the tofu in the dressing.

Soak wooden skewers for 20 mins if using. Note the marinade can be made the night before.

Oven method (our preference)
Preheat the oven to 200C / 180 fan.

Place tofu on a baking tray lined with greaseproof paper. Bake for 40 minutes, turning 1 – 2 times, or to your liking.

Option to serve straight from the oven and thread onto kebabs or brush a griddle pan or BBQ with olive oil and char grill for a couple of minutes to get the pretty grill marks.

BBQ or griddle
Thread tofu onto soaked skewers. Brush BBQ or griddle with olive oil and cook for 2 – 3 minutes per side. This will result in a softer tofu.

Add onion and 1 lemon and a pinch salt to a small bowl and allow to soak for 10 minutes, turning once.

Coconut yog tzatziki
Slice the cucumber in half and spoon out the seeds from the middle and discard. Grate the cu-cumber.

Place into a muslin cloth or use strong kitchen roll to squeeze out the excess water.

Stir the cucumber, herbs, garlic, oil, and lemon juice through the natural coconut milk yog. Season to taste and drizzle with olive oil.

Slaw
Toss the little gem lettuce, red cabbage and parsley with olive oil and a pinch of salt.

Lay slaw on a platter and top with tofu kebabs, tzatziki, onions, and optional flatbread.