This is a great addition to the veggie BBQ perennials of vegetable kebabs and Linda McCartney sausages. Make quite a few as they are pounced on by everyone; kids, vegans and omnivores. You can tailor them to your audience by adding more or less spice. These tofu skewers have a smoky sweetness with a hint a of spicy kick. They also have a great, chewy texture which works really well on a BBQ and will impress even your most tofu-sceptical guests.
- 1 400g packet tofu – well pressed
- 1/3 cup maple syrup
- 1 tsp cayenne pepper
- 1 tsp chilli powder
- 1 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground ginger
- 2 dashes of liquid smoke (you can use smoked paprika instead, it’s a slightly different flavour but still good)
- 2 tsp tamari
- 1 tbsp red wine vinegar (or lemon juice)
- 2 tbsp of water
Start by pressing your tofu, it needs to be well-pressed (at least 6 hours) to achieve the right texture. Meanwhile, place all the sauce ingredients into a saucepan, mix to combine and cook on a low heat for 5-7 minutes stirring all the time. You are looking for a gloopy, caramel-like consistency. Slice the tofu into strips about 10cm long and about 2 cm thick. Put the strips in an oven proof dish and pour the sauce over the tofu, completely covering all the strips. If you have enough time, leave the strips to marinade in the sauce for anything up to an hour prior to baking. Bake in a pre-heated oven at 180 deg. for 30 minutes, turning the strips half way through. Remove from the oven and either eat immediately, drizzle with extra sauce or if you can be bothered go onto the next stage and grill the tofu steaks either under the grill or on your BBQ to achieve the blackened, jerk tofu vibe.
Place the strips on the BBQ and turn the strips repeatedly, brushing them with the remaining sauce until they start to sizzle and develop those amazing blackened lines. They are best cooked on a lowish heat for a long time.