Maple Tofu Skewers with Papaya Salsa to Make Your BBQ Shine
The BBQ season is well under way and although the weather has by no means been perfect, we’ve had several warm sunny days that just make you want to get out into the garden and grill. These maple tofu skewers are not only delicious but are thoroughly inclusive to all as they are vegan and by their very nature, gluten free.
To make the most of the summer season, I’m working with House of Fraser and using some of their outdoor dining range. They have a fantastic selection of colourful Linea melamine tableware. As well as the side plates and bowls you can see in these pictures, dinner plates are also available; they come in navy blue and in the regatta pattern you can see in the oven gloves below. The range is ideal for alfresco eating. Silicon spoons are always useful, but the silicon tongs are just brilliant and can be used on just about any surface. I also adore the fishy blue regatta kitchen linen set I was sent. It consists of oven gloves, apron and three tea towels and they offset the plates and bowls brilliantly. A similar BBQ kitchen linen set features a recipe for BBQ Chicken Skewers. I’ve adapted this into something that vegetarians can eat. Maple tofu skewers are go!
Whilst halloumi has now become a BBQ classic, tofu is still a little shy of being the star of the show. Time to change the perception that tofu is worthy but boring. It is in fact a fantastic vehicle for absorbing flavours and if it’s pressed and cooked properly, can have a lovely crunchy outer layer with a soft creamy interior. The ingredients for these maple tofu skewers are marinaded in a sticky mix of mustard, garlic and maple syrup producing crispy yet succulent moreish morsels. CT’s never been the biggest fan of tofu, but he wolfed these down and pronounced them eminently edible.
You can, of course, cook these maple tofu skewers indoors using an oven and grill if you don’t have a BBQ or the weather is too inclement. They will still taste delicious. The quantities can easily be scaled up as required. Papaya salsa is an excellent accompaniment with sweet and sour flavours and soft and crunchy textures. We ate ours with crisp lettuce leaves, wholemeal pitta breads and a clementine tahini sauce, which I shall be posting at some point soon. It was a veritable feast.
- 280g organic firm tofu - pressed ( I used Clear Spot)
- 1 large red pepper
- 1 small onion
- 1 tbsp olive oil
- 1 rounded tsp Dijon mustard
- 1 clove of garlic - chopped finely or mashed
- 1 tbsp maple syrup
- 1 tsp soy sauce (I use tamari)
- a pinch of ground black pepper
- 1 ripe papaya
- 1 baby cucumber
- 4 ripe baby tomatoes
- 10 large chive leaves
- 1 radish (optional)
- ½ lime
- Cut the tofu into 1" cubes.
- Deseed the pepper and cut into similar sized pieces.
- Quarter the onion.
- Mix the marinade ingredients together. Add the tofu and stir gently to coat. Leave for 20 minutes or more, then add the pepper and onion pieces. Mix gently, but ensuring everything has been covered with the marinade.
- Thread onto skewers and grill for 15 to 20 minutes.
- Cut the papaya in half, take out the seeds and discard. Scoop out the flesh and chop into 1 cm (ish) pieces.
- Chop the cucumber tomatoes and radish to a similar size.
- Snip the chives.
- Mix everything together along with the juice from the lime.
- Pressing tofu extracts some of the water it contains and makes it easier to get crispy edges. If you don't have a tofu press, put the tofu in a wide bowl. Place a flat plate on top of it and then pile with a few heavy books. Leave for a minimum of 1 hr, but the longer you leave it, the more water will be extracted.
- If using wooden skewers, ensure you soak before threading and placing onto BBQ.
- Serves two generously.
Other BBQ ideas you might like
- Banana s’mores via FabFood4All
- BBQ waffle s’mores via Foodie Quine
- BBQd pineapple via Elizabeth’s Kitchen Diary
- Marinated grilled cucumbers via Veggie Desserts
- Mexican carrot dogs via Strength and Sunshine
- Smokey barbecue potatoes in foil via Family Friends Food
Thanks to House of Fraser for sponsoring this post. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands that help to keep Tin and Thyme blythe and blogging.