Tofu, Pepper & Onion Shish Kebabs

1. If you're using wooden skewers, put them in a dish or glass of water and set aside to soak. This will help stop them catching and burning when you grill the kebabs.

2. Peel and grate or crush the garlic clove. Pop it in a mixing bowl and squeeze in the juice from half the lemon. Add the tomato ketchup and 1 tsp each dried oregano and cumin. Add a pinch of salt and stir together to make a sauce.

3. Drain the tofu and chop it into around 8 chunks. Add them to the bowl with the sauce and turn to coat. Set aside to marinate for 10 mins.

4. Peel the red onion and slice it into 8 wedges. Halve the pepper, scoop out the seeds and white pith, and roughly chop the pepper into 16 chunks.

5. Heat your grill to high. Line your grill pan with foil (or line a baking tray with foil if your grill didn't come with a pan). Place a wire rack on the grill pan. Thread the marinated tofu, red onion wedges and pepper onto skewers. Lay the kebabs on a wire rack and slide them under the grill. Cook for 12-15 mins, turning them occasionally, till the tofu and veg are cooked through and a little charred.

6. Serve the kebabs straight away with cooked bulgar wheat or rice and a green salad.

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