Tofu and vegetable skewers with potatoes

Ingredients (serves 3)

• Tofu (firm)400 g
• Courgette300 g
• Bell pepper200 g
• Onion100 g
• Potatoes (raw)500 g
• Olive oil20 g

Also: Garlic, smoked paprika, lemon juice, oregano, salt

Method

1. Get ready: pat the tofu (400 g) dry with kitchen paper and cut it into 3 cm cubes. If you're using wooden skewers, soak them in water so they don't burn.
2. Toss the tofu with 1 tbsp oil (10 g), chopped garlic, a splash of lemon juice, smoked paprika, oregano and a little salt. Leave to marinate while you prepare everything else.
3. Turn the oven on to 220 °C to heat up (about 10 min). Wash the potatoes (500 g), cut into 2–3 cm wedges and toss with the remaining oil (10 g) and a pinch of salt.
4. Spread the potatoes on a tray and roast at 220 °C for 15 min. Potatoes take longer, so they go in first.
5. While the potatoes roast, cut the courgette, pepper and onion into 3 cm pieces. Thread them onto the skewers, alternating with the tofu.
6. Put the skewers on the tray next to the potatoes. Roast at 220 °C for 20 min, turning halfway, until the vegetables are soft and browned at the edges.
7. Check the potatoes – a knife should slide in easily. If they're still hard, leave them in at 220 °C for another 5 min. Serve warm.