Crispy yet succulent pieces of marinaded tofu grilled with red peppers and onions and served with a sweet and sour papaya salsa and tahini sauce. These maple tofu skewers are perfect for a vegan summer barbecue.
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.
I’m working with House of Fraser and using some of their outdoor dining range to make the most of the summer season. 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!
Maple Tofu Skewers with Papaya Salsa and Tahini Sauce
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. It was a veritable feast. I’ve published the recipe for the tahini sauce in a separate post.
Other Veggie BBQ Recipes You Might Like
- Banana s’mores via FabFood4All
- BBQ waffle s’mores via Foodie Quine
- BBQd pineapple via Elizabeth’s Kitchen Diary
- Cucumber roll-ups via Tin and Thyme
- Mexican carrot dogs via Strength and Sunshine
- Smokey barbecue potatoes in foil via Family Friends Food
- Spelt burger buns via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these maple tofu skewers with papaya salsa and tahini sauce, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more main meal recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Maple Tofu Skewers. PIN IT.
Maple Tofu Skewers – The Recipe
Maple Tofu Skewers with Papaya Salsa
Maple Tofu Skewers
- 280 g organic firm tofu – pressed
- 1 large red pepper
- 1 small onion
- 1 tbsp olive oil
- 1 rounded tsp Dijon mustard
- 1 clove 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
Maple Tofu Skewers
- 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.
- Serve with pitta breads and tahini sauce.
Serves two generously.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.
These maple tofu skewers go to Jac over at Tinned Tomatoes for Meat Free Mondays.
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. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.