Vegetables with tahini and yoghurt recipe

It’s BBQ season and this spiced grilled vegetables with tahini and yoghurt dish is sure to wow your summer guests. It’s the ultimate vegetarian barbecue dish with a deliciously rich and hearty sauce, adding a lightly spiced Indian flavour to the vegetables and tofu. This can be served as an entree on skewers, or as a main dish, possibly with a helping of brown rice.

Ingredients (Serves 2)

Vegetables

½ broccoli

1 pack medium to firm tofu (349g pack)

1 small pack sugar snaps and baby corn (200g)

½ red / yellow bell pepper

For garnishing

½tsp cumin seeds

1tsp white and/ or black sesame seeds

Method

Mix together all the ingredients for the sauce. Cut the tofu into large cube or rectangular pieces and leave to dry on a few kitchen towels for 10 minutes or longer.

Now chop the vegetables into small pieces. Heat the tofu on a pan on low heat – so that it becomes more firm and doesn’t break when mixing. Add a little sauce onto each of the pieces and turn, so that the tofu is grilled on both sides.

While the tofu is cooking, add the vegetables into the sauce and mix together thoroughly. There should be enough sauce to cover all the vegetables. If it seems a little dry, then add a little more yoghurt and tahini. Taste the sauce and add a little more tandoori sauce if required.

Once the tofu is a little cooked (10-15 minutes), add the pieces into the bowl of vegetables and mix gently, careful not to break the tofu pieces. Now lay the vegetables and tofu on the baking tray and grill for around 15-20 minutes, turning the vegetables a few times. In a small pan, lightly toast the cumin and sesame seeds for five minutes, and add as a garnishing on the vegetables and tofu before you serve.

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