Chef's Pili-Pili Rumba BBQ Chilli Pineapple Tofu Skewers (Vegan)
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EQUIPMENT
- Metal Skewers
Ingredients
- 1 block (16 ounces/454g) super firm tofu, cut into large cubes
- 1 ½ green bell peppers cut into large pieces (about 10 ounces/300g)
- ½ red onion cut into large pieces (about 6.5 ounces/185g)
- 2 ¼ cups cubed pineapple (about 13 ounces/370g)
- 2 Tbsp Rumba BBQ chilli sauce
- ½ Tbsp cayenne
- ½ Tbsp smoked paprika
- 2 tsp oil, plus more for brushing on grill
- Garnish with microgreens
Method
Take your tofu, pineapple, green pepper, and red onion and start to place them onto the skewers. Adding a variety to each of the skewers I try to aim for at least 3 pieces of each ingredient. Once they are all done set to the side on a large dish or baking pan.
In a bowl combine the oil, cayenne, smoked paprika and Rumba BBQ chilli sauce. Mix together.
Use a silicone brush to brush the skewers and cover them completely with the marinade. Remember to flip them over and get both sides. Save a bit of the marinade to brush onto the skewers after they are done cooking, only about 1 to 2 tablespoons.
Set the skewers aside to marinate for at least 30 minutes. If longer let them sit covered in the fridge.
Before grilling, make sure to clean grill and take a paper towel with a bit of oil (not much at all) to gently brush onto the grates. Bring grill to a medium heat, about 300°F to 350°F (148°C to 176°C).
Once grill is hot place skewers onto grill and grill for about 7 minutes. Use tongs to carefully flip skewers to the other side.
Once they are all done remove from grill and enjoy. Voila!
Rumba BBQ Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya