Spiced tofu skewers with mint yoghurt

serves 2


Packed with 5 plant points and plenty of plant protein. Anything this quick and easy to make is a winner – and you can mix it up with your favourite veggies… or whatever you have left in your fridge!

A white plate with torn pitta bread and spiced tofu and pepper skewers with mint yogurt and sprigs of mint

7 Plant Points


For The Skewers

  • 395g extra firm tofu, cut into 1 inch pieces
  • 1 large red onion, cut into thick chunks
  • 1 red pepper, cut into thick chunks
  • 1 green pepper, cut into thick chunks
  • ½ tbsp mild chilli powder
  • 1 tsp garam masala
  • 2 garlic cloves, finely minced
  • ½ inch fresh ginger, finely minced
  • 1 tbsp lime juice
  • 120g plain yoghurt (we used Bio&Me Plain Yoghurt)
  • Salt & pepper, to taste

For The Mint Yogurt

  • 150g plain yoghurt (we used Bio&Me Plain Yoghurt)
  • 10g chives, finely chopped
  • 15g mint, finely chopped
  • a pinch of salt & pepper to taste

To serve

  • a sprinkle of mixed seeds


  1. In a large bowl mix together the yoghurt, chilli powder, garam masala, ginger, garlic, lime juice, salt and pepper.
  2. Then add tofu and peppers and red onion and mix well to coat everything evenly. Leave in the fridge for 30 mins to marinate.
  3. Assemble the tofu, peppers and onion on skewers alternately.
  4. Add a little extra virgin olive oil to a frying pan and cook the skewers for 5-10 minutes on medium heat.
  5. While the tofu is baking, make the yoghurt sauce. Add all the ingredients to a small mixing bowl. Stir to combine everything.
  6. Serve with some fresh salad or some of our Herby flatbread.

Check out the full Bio&Me Range.


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