If I had a dollar for every time some asked me what I eat at a BBQ, I’d be giving Bill gates a run for his money!
These BBQ tofu skewers are a cinch to make and a big crowd pleaser. Tofu is probably one of my favourite ingredients to work with.
With the different varieties available there really is a tofu for any occasion or recipe. Tofu eaten on its own can be rather bland but it’s a deceiving ingredient as it will take on most flavours you throw at it. In this case we are going to throw a whole heap of peach sauce marinade over the top.
The variety I’ve chosen to use for this BBQ recipe, is an organic firm tofu. Using a soft or silken, will not work, you’ll end up scraping mush off the hot plate and no one wants to be doing that.
If peaches aren’t your thing, you can try another type of fruit, plum or pineapple both work marvellously.
Tell me, if you make this recipe I’d love to hear from you in the comment below Or you can follow and tag me in your creations over on Instagram @theplantritionist
I would be so grateful if you did.
I hope you love this BBQ winning recipe as much as I do.
Add peaches to a pot filled with boiling water and allow to sit for up to 2 mins. Strain water and allow peaches to cool slightly before sliding the skins off and cutting into small chunks.
Over medium heat, Add spring onions and garlic to a pot with 1 tsp coconut oil and fry off for up to 2 mins.
Add remaining ingredients and continue to cook over a medium heat until the sauce begins to boil. Reduce to a low heat and allow to cook for up to 10 minutes – stir occasionally to ensure the sauce doesn’t burn.
Remove sauce from the stove and set aside until ready for use.
Thread tofu onto skewers.
Using a frying pan or BBQ plate splash a light coating of coconut oil and cook tofu skewers for several minutes – until slightly charred on all sides.
To assemble the dish: Load your skewers onto the quinoa salad and top with loads of peach sauce, a few extra slices of fresh peach, spring onions and some crushed nuts like macadamias (optional).
Cook quinoa to packet instructions and allow to cool.
Meanwhile add everything else to a salad bowl. Once the quinoa is cool enough ( at least 10 - 15 mins) add it to the rest of the ingredients and toss to combine.
Serve on a platter with tofu skewers piled on top smothered in BBQ peach sauce.
Ingredients
Directions
Add peaches to a pot filled with boiling water and allow to sit for up to 2 mins. Strain water and allow peaches to cool slightly before sliding the skins off and cutting into small chunks.
Over medium heat, Add spring onions and garlic to a pot with 1 tsp coconut oil and fry off for up to 2 mins.
Add remaining ingredients and continue to cook over a medium heat until the sauce begins to boil. Reduce to a low heat and allow to cook for up to 10 minutes – stir occasionally to ensure the sauce doesn’t burn.
Remove sauce from the stove and set aside until ready for use.
Thread tofu onto skewers.
Using a frying pan or BBQ plate splash a light coating of coconut oil and cook tofu skewers for several minutes – until slightly charred on all sides.
To assemble the dish: Load your skewers onto the quinoa salad and top with loads of peach sauce, a few extra slices of fresh peach, spring onions and some crushed nuts like macadamias (optional).
Cook quinoa to packet instructions and allow to cool.
Meanwhile add everything else to a salad bowl. Once the quinoa is cool enough ( at least 10 - 15 mins) add it to the rest of the ingredients and toss to combine.
Serve on a platter with tofu skewers piled on top smothered in BBQ peach sauce.
