We usually prep these skewers the day before and leave them to marinate in the fridge overnight. But be warned... they never last long at our BBQs, even among the meat eaters, so keep a close eye on them if you want one for yourself!
Press the tofu to remove any excess water, then slice it into 12 even pieces. Halve the peppers and remove the seeds, then cut into squares the same width as the tofu to ensure everything cooks evenly.
Mix the tikka masala paste with the soya yoghurt in a large mixing bowl. Add the tofu and peppers to the tikka marinade, and mix everything together carefully using your hands. Cover and leave to marinate in the fridge for at least 2 hours.
When you are ready to cook, thread a slice of pepper onto a metal skewer (or see Tip) followed by a piece of tofu. Repeat until there are
Remove the skewers from the griddle pan and serve on a plate with a squeeze of lime juice and a pinch of salt.
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