ingredients
serves 8
12 baby onions
salt and pepper
12 new potatoes
12 button mushrooms
2 zucchinis, trimmed
2 garlic cloves, peeled and crushed
1 tsp ground cilantro
1 tsp ground turmeric
1/2 tsp ground cumin
1 tbsp sun-dried tomato paste
1 tsp chilli sauce
juice of 1/2 lemon
4 tbsp olive oil
12 ounce pack smoked tofu
YOGURT SAUCE
1/2 pound Greek-style yogurt
1 garlic clove, peeled and crushed
2 tbsp chopped cilantro
TO SERVE lemon wedges
method
1. Blanch the baby onions in a pan of salted boiling water for 3 minutes; drain, refresh in cold water and peel away the skins.
2. Put the potatoes into a pan of cold salted water, bring to the boil and par-boil for 8 minutes; drain and refresh under cold water.
3. Blanch the button mushrooms in boiling water for 1 minute; drain and refresh under cold water. Cut each zucchini into 6 chunky slices and blanch for 1 minute; drain and refresh.
4. Mix the garlic, spices, 1/2 tsp salt, pepper, tomato paste, chilli sauce, lemon juice and olive oil together in a shallow dish. Add the well-drained vegetables and tofu and toss to coat. Cover and leave to marinate in a cool place for several hours or overnight.
5. Cut the tofu into 1 inch cubes. Thread the tofu and vegetables on to 6 metal kebab skewers alternating them. Lay the kebabs on a rack set over the grill pan and grill under a medium-high heat for 8 - 10 minutes or until the vegetables are evenly charred and cooked through, turning frequently and basting with the marinade.
6. Meanwhile, in a small bowl, mix together the ingredients for the yogurt sauce, seasoning with salt and pepper to taste.
7. Serve the vegetable kebabs with the yogurt sauce and lemon wedges.
