Yes, you heard correct. BBQ. Last week we actually had some sun and the weather was actually pleasant for a change.
Yes of course we were working and weren’t allowed to go outside and actually ENJOY the sunshine, that would be ridiculous! But we were able to escape for a few brief minutes during the day for a walk and for some downtime between meetings, workshops and all-sorts.
I had been craving Satay, or something at least with peanuts in for a little while – I have peanut butter in my porridge every morning (it’s similar to Andreea’s recipe but a little different) but it doesn’t quite hit the same as a sweet, salty deliciously savory peanut satay sauce, does it? Especially not at that time of the morning!
So just before I went to bed around a week ago I remembered that I hadn’t prepared anything for the BBQ we were planning on having if the weather held out, so I seized my opportunity, capitalized on my peanut craving and immediately got my tofu into a marinade overnight – and I’m so glad I did, as THIS was the end result:
The perfect Friday BBQ food (which actually hung over to be part of a full-English breakfast the following morning! Best of all it was delightfully easy and actually surprisingly cheap (especially as Tofu was on offer at the supermarket!) – all it took was this:
and a little bit of grill-patience! Tofu is one of those things that, like I’ve said before, people hate until they get the flavors right
So what’re you waiting for? Channel your inner Summer and get your tofu on the BBQ!
Savory and Smoky Satay Tofu Skewers.
No oil, no rubbish - just tofu, vegetables and a whole lotta' flavor. Could also go in the oven or on a grill pan on the hob!!
For the Marinade:
- 2 heaped tbsp 100% Natural Smooth Peanut Butter
- 5-6 tbsp Tamari (or Soy Sauce if you don’t have Tamari)
- 2 tbsp Sweet Chili Sauce of preference
- 2 tbsp Maple Syrup
- (Optional) 1 tsp Liquid Smoke
- 1 heaped tsp Chili Flakes
- 1 “glug” vegan Worcestershire Sauce
- 1 thumb-sized piece of Ginger, grated
- 3 large cloves Garlic, grated
- Juice of 1 Lime
- 2-3 tbsp Filtered Water
- 1 large Block Tofu, cut into cubes (appropriately sized for your BBQ skewers)
For the Skewers (hint: any veggies you want, but these are what we went for):
- 1 large Red Bell Pepper, chopped into strips and then halved
- 1 large Yellow Bell Pepper, chopped into strips and then halved
- 1 large Courgette (Zucchini), chopped into rounds
- 5-6 small-medium Closed Cup Mushrooms, quartered
- 2 small-medium Red Onions, halved and ripped into strips
- The Tofu cubes, marinated overnight
- Metal kebab skewers, or wooden skewers, soaked in cold water
- On the night before you intend to BBQ – press and chop the tofu, then place all the marinade ingredients minus the tofu together in a dish or Tupperware box, mix together (adding a little extra water if needed) and then add the tofu and loosely cover in the marinade then cover and place in the fridge overnight
- On the Day of the BBQ – just before you chop the vegetables, very quickly fry the tofu cubes in a frying pan on a medium heat, just so each side has some color and seals in some of the flavor – this will help prevent the tofu from falling off of the skewers when BBQ-ing
- As the tofu cools down, prep the vegetables
- Assemble the skewers in any order you like – I like to trap the tofu between the some pepper and onion, to give it extra support as it cooks! You should have around 9 or 10 skewers
- Once your BBQ is hot and ready for cooking, add all of the Skewers so they sizzle, turn slightly every 3 minutes or so to ensure even cooking for around 15-20 minutes
- Serve once the tofu is crispy and charred on the outside, and the vegetables are soft and roasted to the touch
The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!