Simon Rimmer served up a tasty vegan tofu and broccoli kebab on Sunday Brunch.

the ingredients for the bread: 2 tsp toasted caraway seeds, 150ml water, 250g coconut vegan yoghurt, 10g dried yeast, salt, 40ml oil + extra oil for griddle and 550g strong plain flour.

For the topping: 200g hummous, about 20 pieces blanched tender stem broccoli, 175g cubed smoked tofu and 50g nigella seeds.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.