Tofu and Red Pepper Souvlaki with Smoky Yoghurt

4 ea kebab skewer(s)
2 ea red bell pepper(s)
1 ea red onion(s)
280 g extra firm tofu
1.5 tbsp smoked paprika
1 tsp dried oregano
1 tsp ground cinnamon
2 tbsp olive oil
100 g natural yoghurt
50 g black olives
1 clove(s) garlic
2 head(s) little gem lettuce(s)

1 – Prep it up

Chuck 4 kebab skewers into a shallow tray and cover with water if they are wooden – this will prevent them from burning later. Preheat the grill to its highest temperature and line a small tray with tin foil.

Deseed 2 peppers and cut them into 8 chunks each. Peel and cut 1 onion into 8 wedges.
Cut 1 280g of tofu into 8 even-sized chunks.

2 – Thread ’em!
Thread the tofu and veg onto the soaked skewers and place them on the lined tray.

Scatter over 1 tbsp of the paprika, 1 tsp of oregano, 1 tsp of cinnamon and a generous pinch of salt.

Drizzle over 2 tbsp of olive oil, then rub the seasonings over the tofu and veg to coat them fully on the skewers.

3 – Grill

Whack the whole tray under the grill for 10-12 minutes, turning the skewers every 2-3 minutes, until golden all over. Get on with the yoghurt in the next step while you wait.

Timer Instruction: Hey, that’s the timer for the souvlaki. They should be golden all over.

4 – Make the yoghurt mix
Tip 100g of yoghurt into a small mixing bowl and add the remaining 1⁄2 tbsp of paprika. Finely chop 50g of olives, then peel and finely grate 1 clove of garlic and chuck those in, too. Give everything a good mix, season to taste with salt, then crack on with the rest of the dish.

5 – Prep the gem

Thinly shred 2 heads of baby gem lettuce crossways. If you are still waiting for the souvlaki skewers, now would be a great time to crack on with some washing up.

6 – Serve

Spread the yoghurt onto plates and load on the shredded gem. Lay 2 skewers on each portion and tuck in!