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.
These maple tofu skewers go to Jac over at Tinned Tomatoes for Meat Free Mondays.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.
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Early morning down at the marina.
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CT bought me this beautiful bunch of sweet peas home from work last night. They’re so powerful, they’ve scented the whole house.
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Helen @ family-friends-food.com
27th June 2016
Those look fab! I must admit that I’ve always avoided putting tofu on the barbecue because of fears that it wouldn’t stand up to it and would just fall apart. Apparently I needn’t have worried! I’ll give these a go just as soon as we get some decent weather!
Choclette
27th June 2016
Thanks Helen. I was a bit concerned about this too, but pressing the tofu firms it up too. It might depend on the brand too.
Kate @ Veggie Desserts
27th June 2016
What a great barbecue!! I will definitely try this for my next barbecue. I didn’t realise that they would stay on the stick, so tofu sounds just perfect to grill. I’m looking forward to the recipe for your clementine tahini dressing too. This is a barbecue with pizazz!
Choclette
27th June 2016
Hahaha Kate, pizazz, I like it. I think the secret to tofu not falling off is making sure you press it and cut it into fairly large pieces.
Janie
27th June 2016
These look great Choccy, there’s a whole heap of my favourite flavours here 🙂
Janie x
Choclette
27th June 2016
We don’t often have feasts like this when it’s just the two of us, so it felt very indulgent 🙂
Emma @ Supper in the Suburbs
27th June 2016
Just wow! Can I come over to your house the next time the sun is shining? We are still yet to have a BBQ this year so you are making me very very jealous and very hungry! Will pin for a sunnier day!
Choclette
27th June 2016
You’d better hurry up Emma. In another rare moment, the sun is actually shining as I type 😉
Becca @ Amuse Your Bouche
27th June 2016
Love the look of that crockery – so bright and perfect for summer! These skewers look lovely, I don’t think I’ve ever used tofu on the BBQ but that needs to be rectified soon!
Choclette
27th June 2016
Yes, the crockery is great Becca and makes me feel all sunshiny just looking at it. Using tofu in this way was a first for us too, but it was fine 🙂
Angie@Angie's Recipes
27th June 2016
The weather we have over here is pretty lousy too..been raining all the week. Good thing is that we don’t bbq at all :-)) I can always do these on a grill pan, right? They look delicious!
Choclette
27th June 2016
No BBQ at all Angie? Ever? A grill pan should work fine, although you might want to roast the pieces for a few minutes in the oven before threading onto skewers. Hope the weather improves for you. We actually had some sun today.
Camilla @FabFood4All
27th June 2016
These tofu skewers sound utterly delightful, I have never had tofu on the BBQ so really need to try! Thanks for linking to my Banana S’mores:-)
Choclette
28th June 2016
Thanks Camilla. Pressing the tofu and keeping the cubes chunky are the keys to success on the BBQ.
Bethanie Dennis
27th June 2016
A nice twist on the traditional BBQ skewers. I bet it’s a much lighter version too. Will have to try this definitely.
Choclette
27th June 2016
They were delicious Bethanie and it’s always nice if you’re having a gathering to offer food that everyone can eat.
Cathy @ Planet Veggie
28th June 2016
I usually make halloumi skewers but I’m trying to cut down on my animal products – which isn’t easy when faced with halloumi – but I also love tofu so I need to give these a go.
Choclette
30th June 2016
I’m a bit of a cheese addict Cathy, so like you I’ve been trying to have the odd day off.
Kari
29th June 2016
Gorgeous, and making my mouth water. Love BBQ season!
Choclette
30th June 2016
Thank you Kari. BBQ season seems to have got up and gone 🙁
Dom
29th June 2016
Great idea and so colourful. I could even get the Viking behind these… Maybe with a chunk of halloumi on there too? Love the photos too. Looks adorable and very summery
Choclette
30th June 2016
Hahaha, halloumi is very hard to resist, but these really are very good all on their ownsome 😉
Alida @My Little Italian Kitchen
29th June 2016
Your skewers are fab Choclette. Very nice and original served with papaya sauce. I need to use tofu more. It is a good substitute for meat if you know how to cook it well. Thank you for this lovely summery recipe.
Choclette
30th June 2016
Thanks Alida. Halloumi is fab for BBQs too, but it’s nice sometimes to have a rest from cheese.
Kate - gluten free alchemist
1st July 2016
Tofu is so versatile and these skewers look great. Love the addition of the maple and the papaya salsa sounds interesting. I love halloumi too and also paneer!
Choclette
2nd July 2016
Tofu is just great for soaking up flavours, but I’m a big fan of halloumi and paneer too.
Bean Bag Chairs
5th February 2017
Quality information! I will share this with my followers on Twitter.
Janice
12th July 2017
This is is such a great recipe and I love the idea of papaya salsa.
Choclette
13th July 2017
Mmmmm, it was good. Reminds me I haven’t had a BBQ yet this year.