Tofu and pineapple summer skewers
by Jemima Nelson
A simple and tasty vegetarian skewer. With the sweet taste of tropical summer from pineapple, flavoursome marinated tofu and a hint of chilli for a little kick.
Ingredients
SPICY MANGO BBQ SAUCE
2 tsp umami paste
1 tbsp ginger, minced
2 tbsp apple cider vinegar
2½ tbsp honey
2 tbsp ketchup
2 tsp chilli paste
1½ tbsp tamari sauce
½ mango, pureed
Zest and juice of ½ of a lime
SKEWERS
1 block of extra firm tofu, cut into 1-inch cubes
1 large pineapple, skin and core removed, cut into 1-inch cubes
Optional: cherry tomatoes
Serves 3-4
RECOMMENDED HEAT
Medium direct heat
Method
1. Mix all ingredients for sauce together. Blend the mango and mix through.
2. Toss the tofu cubes with half of the sauce, and refrigerate for 20 minutes.
3. Add the pineapple cubes to the tofu and toss to coat.
4. Thread the pineapple and tofu onto skewer, alternating (add tomatoes if using)
5. Use a pastry brush to spread any remaining sauce from the tofu bowl over the skewers.
6. Grill for 3-4 minutes, then flip and grill for another 3-4 minutes, or until nicely charred on both sides.
7. Brush the skewers with the remaining BBQ sauce.
Serve over rice. An alternative: Tofu can be replaced by halloumi cheese.