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Ingredients: (serves 4)
Kebabs:
•    300 grams of smoked tofu, bite size chunks
•    1 red pepper, bite size chunks
•    1 onion, bite size chunks
•    1 courgette, bite size chunks

Jerk marinade:
•    50 millilitres coconut oil (warm until liquid)
•    1 lime, zest and juice20 grams fresh ginger, skinned (or one tablespoon of ginger powder)
•    8 sprigs thyme, chopped
•    1 teaspoon of sugar (coconut is delicious, but use what you have)
•    1 teaspoon smoked paprika
•    1 teaspoon ground allspice
•    Â½ teaspoon garlic powder
•    Â½ teaspoon chilli flakes
•    Â¼ teaspoon nutmeg
•    Â¼ teaspoon ground black pepper 
 

Method:
1.    Preheat the oven to 200C.
2.    Blitz all of the marinade ingredients in a processor or blender and season with a little salt.
3.    Cut the tofu, pepper, onion and courgette into bite sized pieces and add to the bowl to marinade for at least 30 minutes (overnight is fine).
4.    Thread the vegetables and tofu onto kebab skewers.
5.    Roast the kebabs in the oven for 12 minutes until all the vegetables are well browned, basting the kebabs with the marinade halfway through.
 

#Food savvy tip: It is often cheaper and uses less plastic packaging if you buy bigger supplies of herbs and spices and then decant into old jam jars as you require. Buy whole spices and grind to make powders to keep them fresh.

Recipe provided by vegan Rasta chef Jah Spirit for #FoodSavvy Norfolk & Suffolk