Preheat the oven to 200°C. Press the tofu between two sheets of kitchen paper weighted down to disperse any excess moisture. Then cut it into 1.5 inch cubes.

Chop all the vegetables into large chunks.

Mix together the dry spices and toss the tofu in so all the chunks are evenly coated.

Assemble the kebabs, alternating between the tofu and all the veggies. 1. Assemble the kebabs onto sticks, alternating between the tofu and all the vegetables. Place all the kebabs onto a flat baking tray lined with parchment paper. Bake for 10 minutes in the oven, then flip the kebabs over and cook for another 10 minutes.

To make the sauce, finely chop the herbs and stir into the yoghurt with the lemon juice.