Garlicky Sesame Grilled Tofu Kebabs

Tofu has a reputation for being bland, but it is really a blank canvas, and that is exactly why it suits a marinade like this one. Extra-firm tofu is pressed to squeeze out water before cubing, so it soaks up the olive oil, tamari and garlic rather than floating in them. Give the cubes the full 30 minutes in the bowl. The longer they sit, the more the sesame and garlic get into the middle of each piece, and the less you are relying on the surface alone.

Oyster mushrooms are a nice partner here. They have a soft, slightly meaty texture and they char at the edges in a way that button mushrooms never quite manage. Chopping them into rough chunks, rather than slicing them thin, helps them hold together on the skewer. If you are cooking for a crowd, keep the mushrooms and tofu on one set of skewers and the capsicum and zucchini on another, since the vegetables will need a minute or two less heat.

A quick tip on the skewers: soaking wooden ones really does stop them scorching and splintering. Still, leave a little space between pieces so the heat can reach every side. Packed tightly, the tofu steams instead of browning, and you lose the golden crust that makes this dish worth making.

Leftovers keep well for a couple of days in a sealed container in the fridge. Slide the tofu and vegetables off the skewers first, then reheat them in a dry pan for a few minutes so the outside firms up again. They are also good cold, tucked into a wrap with some shredded lettuce and a spoon of the leftover marinade warmed through.

For a meal, I like these with a plain bowl of brown rice or a handful of quinoa, and a crisp green salad with lemon juice rather than a heavy dressing. If you want something that feels like a party spread, a simple cucumber and herb salad alongside works beautifully. For more ideas, the Oven Roasted Smoky White Mushrooms make a good side, and the Charred Asparagus with Sesame Seeds echoes the same flavours if asparagus is in season.