Shawarma spiced tofu & Padrón pepper skewers

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.