For the marinade
2 tbsps tomato puree
1 tbsp balsamic vinegar
1 tbsp garlic infused oil
1 tsp mild chili powder
For the skewers
300g/10½oz firm tofu, cut into 2.5cm/1in cubes
1 medium zucchini, cut into 2.5cm/1in cubes
1 yellow and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes
oil, for greasing
6 wooden skewers, soaked for an hour
2 tbsp extra virgin olive oil, for drizzling
1 handful fresh basil
For the marinade, mix together all the marinade ingredients in a bowl and add the vegetables and tofu.
Cover with cling film and allow the tofu and vegetables to marinate for 30-40 minutes, or longer, in the fridge.
Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
Thread the vegetables and tofu alternately onto the skewers.
Bake in the oven for seven minutes, drizzle over the oliev oil, turn and cook for another 5-7 minutes or until charred at the edges.
Sprinkle with basil and serve.
Recipe adapted from: Good Food