For the marinade:

• 4tbsp vegan (non-dairy) yoghurt
• 1tsp medium curry paste or garam masala
• 1tsp tomato puree

For the skewers:

• 100g extra firm tofu, drained and cut into 2cm cubes
• 1 small red pepper, deseeded and cut into 2cm chunks
• 1 small green or yellow pepper, deseeded and cut into 2cm chunks
• 1 red onion, cut into wedges
• Olive oil, for greasing

For the dip:

• 5 tbsp non-dairy yoghurt
• ¼ cucumber,  finely diced
• 1tbsp finely chopped fresh mint leaves

To serve: 

• Salad of your choice and lemon wedges