Sort ingredients
isaday
QR Code
Listen
Pdf
Bring a pan of well salted water to the boil and add the cubed tofu. Let it bubble away for 5 minutes, then drain.
In a bowl, whisk together the lemon juice, oregano, dried mint, garlic granules, nutritional yeast, olive oil, salt and pepper.
Tip the warm tofu into the marinade and turn gently so every cube is coated, then cover and leave in the fridge for anywhere from a couple of hours up to 2 days.
For the slaw, finely shred the cabbage and slice the red onion as thinly as you can.
Toss in a bowl with the chopped olives and mint, add in the lemon juice, za’atar, olive oil and a pinch of sugar with a little salt and scrunch everything together with your hands so the cabbage softens slightly.
Leave it to sit for while you cook the tofu.
When you’re ready to cook, thread the tofu onto skewers (soak wooden ones in water first).
On a hot BBQ, grill for about 10 minutes, turning every couple of minutes so every side picks up colour and char.
Under a grill instead, give it around 20 minutes, turning halfway, until the edges are crisp and deeply golden.
When you turn the tofu, add any extra marinade for it to absorb.
Pile the slaw onto plates, lay the skewers alongside, scatter over extra mint and serve with lemon wedges to squeeze over.