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 x 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 1/2 tsp smoked paprika for a slightly different but still smoky flavour)
2 tsp tamari
1 tbsp red wine vinegar (or substitute with lemon juice)
2 tbsp of water
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 want a gloopy, caramel-like consistency.
Slice the pressed tofu into strips approx 10cm long and 2 cm thick. Put the strips in an oven proof dish and pour the warm sauce over the tofu, completely covering all the strips. Leave the strips to marinade in the sauce for as long as you have but at least an hour.
When you have done marinating, place the dish as-in in a pre-heated oven at 180 deg. for 30 minutes, turning the strips half way through. Remove from the oven and eat immediately, drizzled with extra sauce.
If you want to achieve a jerk tofu vibe with blackened stripes, grill the tofu steaks on both sides, either under the grill or on your BBQ. Place the strips on the BBQ or grill and turn them over repeatedly, brushing them with the remaining sauce on each side, until they start to sizzle and look intentionally charred.