Tofu and Pineapple Skewers

When it comes to a vegan BBQ staple I don’t think you can really beat my tofu and pineapple skewers. Packed with protein and bursting with flavour these are a juicy and fulfilling treat and make a super vegan alternative. I like to add some colourful veggies too, not just to make them prettier but to max up the nutrition too.

I like to pair these gorgeous BBQ favourites with a homemade mango salsa and tacos and of course a glass of my favourite white wine.

My wine of choice would have to be Barefoot Wines Buttery Chardonnay It contains complimentary tones of  baked apple, pineapple, toasted oak and a smooth finish. It also features buttery and creamy notes, with hints of vanilla and caramel. Just delicious and perfect picnic drink – Barefoot wines are fun approachable and well priced and just right for a summer BBQ.

 

The Barefoot Wine Summer Hub

The Barefoot summer hub is open now and if you pop over you’ll find some brilliant ideas to make the very most of the summer and give it the party vibe! It explains how to use their wines to pair with great food; for a picnic, BBQ, home festival, kind of summer!  Barefoot Wines have a commitment to fun, flavourful, and approachable wines that bring joy to every occasion – and they do this in style!

 

Tofu and Pineapple Skewers

 

Ingredients:

• 1 block extra firm tofu
• 1 red pepper
• 1 orange pepper
• pineapple chunks
• 1 courgette
• 1 red onion
• Vegan BBQ sauce

 

 

Things to note:

Amounts vary depending on how many skewers you wish to make and your preference. If your tofu isn’t firm in the first place be sure to give it a good 2-4 hour press.

 

 

Method:

1. Prep your veggies, pineapple and tofu. Cut everything into 1-inch cubes
2. Skewer the pineapple, tofu and veg
3. Layer sauce onto both sides of your prepared skewers
4. Place a sheet of foil on the barbecue grate
5. BBQ your skewers for about 5 minutes on each side, once turned brush on a little more sauce
6. Enjoy!

Mango Salsa

Ingredients

•  2 Ripe Mango
• 1 Avocado
• 4 Plum Tomato (diced)
• 1 Jalapeno (seeded and diced)
• 2 tablespoons Fresh Cilantro (chopped)
• 2 tablespoons Lime Juice
• 1/2 Red Onion (chopped)
• 1/2 Red Bell Pepper
• ½ tablespoon Olive Oil
• Salt and Pepper

 

 

Method:

Chop all ingredients and combine into a bowl. Leave bowl in fridge to soak in marinade for 20 mins.

 

 

Mango salsa is delicious in tacos or with tortilla chips.

 

 

Happy summer BBQ everyone! Let me know if you try my tofu and pineapple skewers.

 

 

Further reading

Crispy Chilli Tofu