Shawarma spiced tofu & Padrón pepper skewers

Name: Shawarma spiced tofu & Padrón pepper skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 3 plum tomatoes; 15 cm piece cucumber; ¼ 25g pack flat leaf parsley, leaves only; 2 tbsp Vedasz Red Onion Pickles; Olive oil, to drizzle; 4 tbsp Greek yogurt; 2 tbsp Cooks’ Ingredients Mango Amba Sauce

Padrón peppers are not generally spicy, but you might get the odd hot one! Elly Curshen suggests swapping for standard bell pepper if you prefer

0 out of 5 stars(0) Rate this recipe

VegetarianLow in saturated fat

Makes6
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins
Plusmarinating

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

3 plum tomatoes
15 cm piece cucumber
¼ 25g pack flat leaf parsley, leaves only
2 tbsp Vedasz Red Onion Pickles
Olive oil, to drizzle
4 tbsp Greek yogurt
2 tbsp Cooks’ Ingredients Mango Amba Sauce

For the skewers

2 tbsp olive oil
1 tbsp lemon juice
2 tsp honey (or maple syrup as a vegan alternative)
1½ tsp Cooks’ Ingredients Shawarma Spice Blend
2 tbsp Cooks’ Ingredients Shawarma Spice Paste
2 x 225g packs The Toofoo Co Smoked Tofu, drained
130g pack Padrón peppers

Method

To make the skewers, choose a container that has a lid (an old takeaway tub is ideal – you may need 2 if small). In the container, whisk together the olive oil, lemon juice, honey (or maple syrup), shawarma blend, spice paste and ½ tsp sea salt flakes.
Cut the tofu blocks in ½ horizontally, then cut each ½ into 6 cubes. Place the tofu pieces into the marinade. Make sure all the cubes are evenly coated by gently turning the sealed container a few times. Leave to marinate in the fridge for at least 2 hours, or preferably overnight.
Preheat the barbecue and, if using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. Meanwhile, cut the tomatoes and cucumber into 1cm cubes and put in a serving bowl with the parsley, onion pickles, a little olive oil and plenty of seasoning. Mix well and set aside. Season the yogurt, then swirl the mango amba sauce over the top.
Thread 4 cubes of tofu onto each skewer, alternating the tofu cubes with a Padrón pepper. Place directly on the barbecue grill. Cook for 5-7 minutes on each side, until lightly charred and crispy. Serve the skewers immediately, topped with a sprinkling of sea salt flakes, and with the chopped salad and amba-swirled yogurt on the side.