Tess Prince’s seasonal Ibiza recipes

Now for something sexy on a stick. These are my gorgeous curried chargrilled tofu and cosmic cauliflower kebabs, served with probiotic kefir tzatziki. Purple cauliflower is now becoming more readily available. You can certainly substitute with regular white cauliflower, but the purple variety is higher in antioxidants, particularly anthocyanin, which is also found in red cabbage and red wine. Organic tofu is an incredible plant-based phytoestrogen and it binds with oestrogen receptor sites in our cells. The high levels of isoflavones actually mimic oestrogen, which can help to reduce menopausal symptoms in women. I’m not going to disagree that tofu is bland if used alone, but when you marinade it with curried spices it becomes deeply rich and fragrant in flavour. Serve with this delicious cooling minted tzatziki dressing for a gut friendly probiotic punch.

Ingredients (serves 4)

300g organic tofu cut into 2cm squares 

1 tablespoon coconut oil (or olive oil)
2 cloves garlic crushed
1 tablespoon mild curry paste
1 teaspoon turmeric
1 teaspoon sea salt
1 medium cauliflower cut into florets
Kefir tzatziki
100g kefir
100g organic Greek yoghurt
1⁄4 cucumber, grated
1⁄2 clove garlic grated
1 tbsp extra virgin olive oil
1 big handful of fresh mint finely chopped 1⁄2 tsp sea salt or Himalayan salt

Method

1. Heat the oven to 180°c. soak the wooden skewers in water 30 minutes before you are ready to cook.
2. In a large bowl whisk all the marinade ingredients: coconut oil, garlic, curry paste, turmeric and salt and add the tofu squares and cauliflower florets. Marinade for 30 minutes at room temperature or overnight in the refrigerator.
3. Skewer cauliflower and tofu onto soaked wooden skewers and place onto a baking sheet and roast for 20-25 minutes.
4. Meanwhile make the kefir raita by mixing all the ingredients into a bowl. Enjoy the skewers with an extra squeeze of fresh lemon juice and some chopped coriander to garnish.