Marinated Tofu and Vegetable BBQ Skewers

2 Jul

We made this dish when Manchester was experiencing a brief yet delightful period of sunshine a few weeks back. Since Manchester has returned to its usual grey dullness, we thought we would post this up to remind us of sunnier times. Absolutely delicious!

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Ingredients for 4 Skewers: 400g block of tofu, 1 yellow bell pepper, 1 courgette, 4 portabella mushrooms, 2 tomatoes, 2 tbsp. maple syrup, 4 tbsp. soy sauce, 1 tbsp. lemon juice, 3 cloves garlic (minced), 2 tsp. fresh grated ginger

You will also need: kitchen roll, some heavy books, a barbeque (or grill), kebab skewers, sunshine (optional but preferred)

The first step is to drain and press the tofu, this is very important because otherwise the tofu will break apart as you cook it. First of all rinse the tofu block and then wrap it in about 5 layers of kitchen roll and put it between a few heavy books to press out the water. After about 10 minutes change the kitchen roll and repeat, after about half an hour the tofu should be much more firm and less wet.

Meanwhile prepare the marinade; combine the maple syrup, soy sauce, lemon juice, garlic and ginger in a dish big enough to also fit the tofu in. Also use this time to chop your vegetables into chunks that are about an inch cubed.

Once your tofu is pressed, cut it into chunks a similar size to the veg and put the pieces in the marinade. The flavour will get better then longer you can leave the tofu marinating for, from a minimum of half an hour, up to overnight.

Next it’s time to assemble the skewers! Put the vegetables and marinated tofu onto the skewers, in any order that you find pleasing.

If you are cooking on a barbeque then wait until the coals go white before you start cooking, otherwise it will be too hot and the food will not cook right through. Put the skewers on the barbeque and cook for about 10 minutes, turning regularly, until the tofu is well browned and parts of the vegetables start to blacken. If your using a grill the process is exactly the same, pick a middle temperature and look for the same visual signs.

Enjoy with some wine and sun (if you possibly can!)

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10 Responses to “Marinated Tofu and Vegetable BBQ Skewers”

  1. Tom July 2, 2012 at 5:43 pm #

    ok so I get the nudist thing and fair play for doing it but why the vegan/veggi cooking?? just kinda makes a cool think very un-cool. To me it is just an ideal excuse for everyone to put you in the hippy/weirdo catagory

    • radicalrabbit July 2, 2012 at 5:48 pm #

      We never thought we were cool…

    • Pete Schult August 2, 2012 at 6:37 am #

      As an aging hippy and nudist who gave up on ever being cool, I can only ask “so what?”

      And the recipe looks delicious.

  2. Sandy Beach cat (@SandyBeachcat) July 2, 2012 at 6:03 pm #

    Rather depends on your definition of cool……..

  3. created by vegetables July 2, 2012 at 6:19 pm #

    Those look delicious, I adore tofu kabobs. I’m curious about the taste of the marinade with the maple syrup is super sweet?

    • radicalrabbit July 2, 2012 at 6:25 pm #

      its not too sweet… a bit reminiscent of bbq sauces that you can put on chips or whatever, although less smoky because we didnt add liquid smoke.

  4. stevec July 3, 2012 at 10:42 am #

    What a delightful happy picture of you both enjoying the skewers! Oh for some sunshine to lift our spirits.

  5. homeclothesfree July 3, 2012 at 12:40 pm #

    Reblogged this on home clothes free.

  6. January 11, 2013 at 1:40 pm #

    This posting, “Marinated Tofu and Vegetable BBQ Skewers Naked Vegan Cooking” ended up being very good.
    I am producing out a reproduce to clearly show my personal pals.
    Thanks for the post,Tasha

  7. C February 26, 2013 at 12:08 pm #

    Whenever I see a shishkabob my initial reaction is to look away. I have to keep reminding myself it’s all vegan. Looks awesome btw.

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