Chipotle Tofu Skewers with Pineapple
Smoky chipotle tofu chunks and charred pineapple are a match made in heaven. These skewers can be cooked in the oven, air fryer, or on the BBQ for a versatile and flavorful summer dish.
Ingredients
- 280 g extra firm tofu
- 1 tbsp chipotle paste
- 1 tbsp fresh lime juice
- 2 tbsp maple syrup
- 409 g fresh pineapple, cut into chunks
- 250 g cooked rice (I used wholegrain)
- 1 medium medium tomato, diced
- 1 tbsp chopped coriander
- 0.5 red chilli, finely diced
- 1 tsp extra virgin olive oil
- 1 lime zest
- 0.25 tsp salt
- 1 small handful fresh coriander, stalks removed
- 4 tbsp plain vegan yogurt
- 1 very small small garlic clove (or 1/2 clove)
- to serve Pink pickled onions
Instructions
- Drain the tofu and pat dry. Tear into chunks and season with salt and pepper.
- In a bowl or container, mix together raw chipotle paste, lime juice and maple syrup until well combined.
- Add the tofu chunks and toss around until evenly coated. Leave to marinate for around half an hour while you pre-heat your oven to 220°C.
- Put the marinated tofu and pineapple onto skewers, alternating the pieces.
- Spread over a lined baking tray and roast for around 15 minutes, turning half way through, or until nicely browned on all sides. You can also air fry at 200°C for around 12-15 minutes, turning every so often, until well coloured on all sides. Be careful not to burn. Alternatively, you can cook the skewers on the BBQ for maximum charred flavour.
- While the skewers are cooking, add all of the ingredients for the rice salad to a large bowl and mix well.
- Blend together all of the ingredients for the coriander sauce.
- Season the coriander sauce to taste with sugar/lime as needed.
- Serve the rice topped with the skewers, a drizzle of coriander sauce and pink pickled onions. Enjoy!