Add the vegan yoghurt, rice bran oil, lime juice, cumin, garam masala, turmeric, salt and pepper to a mixing bowl and stir together.
Add the tofu, aubergine, white onion and cauliflower to the bowl and carefully stir so that the marinade has covered all the pieces. Make sure you stir gently so the onion pieces don't fall apart.
Leave to one side to marinate for 15 minutes.
Then push the pieces onto some skewers, there should be enough for 8 skewers, so spread the aubergine, cauliflower, onion and tofu out evenly between all the skewers.
Place on the BBQ and cook for 20 minutes, flipping occasionally so that all sides have been on the grill.