Vegan recipe

Tofu Kebabs with Red Pepper Hummus and Basil Pesto

Serves 2

Perfect for throwing on the BBQ or grilling in the oven for the ultimate summer feeling!
Slightly charred tofu skewers with fresh salad and a selection of dips.

Authentic Tofu Block Find out more


250g block Cauldron Organic Tofu (drained and pressed) cut into 12 cubes
1 courgette, cut into 6 large pieces
1 red onion, chunked into 6 large pieces
½ can of chickpeas
2 roasted peppers from a jar
2 tsp tahini
1 lemon, zested and juiced.
1 bunch of basil
1 tsp pine nuts
Olive oil
Salt and pepper to taste


  1. Thread the tofu, onions and courgettes onto skewers, alternating as you go – tofu, onion, tofu, courgette repeat. Brush the skewers with oil and set them aside for grilling.
  2. In a food processor or pestle and mortar, blitz or bash the chickpeas, peppers, tahini, half of the lemon juice and zest until smooth, and then season with salt and pepper. Transfer to a jar/serving dish.
  3. In a blender or pestle and mortar, blitz or bash the basil, pine nuts, salt, pepper until smooth.
  4. Add olive oil to the pesto until the desired consistency is reached and then transfer to a serving dish.
  5. Preheat a griddle pan or bbq to high. Season the kebabs and grill on all sides until charred and golden. Set aside and drizzle with a little of the pesto and the remaining lemon juice.
  6. Serve with the red pepper houmous and pesto, a dressed salad and lemon wedges