CHEF'S BBQ CHILLI PINEAPPLE TOFU SKEWERS (VEGAN)
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EQUIPMENT
- Metal Skewers
INGREDIENTS
- 450g super firm tofu, cut into large cubes
- 300g green peppers cut into large pieces
- 180g red onion cut into large pieces
- 350g cups cubed pineapple
- 2 Tbsp Rumba Smokey BBQ chilli sauce
- ½ Tbsp smoked paprika
- ½ Tbsp vegetable 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, 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!
