Prepare the ingredients – cut the tofu into 2 cm cubes and chop the vegetables in a similar way. The sweet potato can be cut a little thinner so it bakes at the same rate as the other ingredients. In a small bowl, mix all the ingredients for the marinade. If you’re using wooden skewers, soak them for 15–20 minutes to prevent burning.

Coat the tofu in olive oil, then in cornstarch, garlic powder, and salt and pepper. Make sure it’s coated evenly. Then add the vegetables and tofu onto the skewers, adding a cherry tomato at the end. Place the skewers on a baking sheet and brush them with the marinade.

Bake at 180°C for 25–30 minutes. Serve with naan bread or a baguette, and leafy greens. Enjoy!