Turkish Kebabs

Press the firm tofu (250 g) in a tofu press or wrap in [kitchen roll] and place under a heavy weight for 30 minutes. Cut into 9 cubes. Start 30m timer

Peel and roughly chop the clove (1 garlic). Juice the lemon (1) and zest it. Combine the sumac (1 tsp), chilli flakes (1 tsp), molasses (1 tsp), tahini (4 tbsp), water (2 tbsp), juice of (1 lemon), and clove (1 garlic) in a food processor, blitz to a smooth paste, and season to taste. Pour half of the marinade into a mixing bowl and reserve the other half to drizzle over the kebabs. Place the firm tofu (250 g) cubes in half of the marinade and leave for at least 30 minutes (or overnight if possible). Start 30m timer

Chop the bell pepper (1 yellow) into 2cm chunks, removing seeds and pith. Chop the aubergine (0.25) into 2cm chunks. Place all vegetables in a bowl, add the olive oil (1 tsp), cayenne pepper (1 pinch), and zaatar (1 pinch). Toss to mix well. Thread the firm tofu (250 g) and vegetables onto skewers.

Place a grill pan on high heat and leave for several minutes until very hot. Place the [pita bread] on the grill and cook for several minutes, turning once grill marks can be seen, then set aside. Place the skewers on the grill pan and cook for 5-10 minutes, turning halfway through. Start 10m timer

Drizzle the cooked skewers with the reserved marinade. Garnish with [fresh herbs] and serve with the grilled [pita bread] and a side salad (not included in ingredients).