Grilled harissa tofu kebabs with pineapple and courgette. These smoky loaded skewers complete any vegan or veggie BBQ. They are deceptively easy to prep, making them great fun to make with little ones.
The ingredients
Summer has finally arrived in the UK (whether it stays or not is another thing), and so BBQ season is upon us. These vegan skewers are easy to rustle up so you can get to more important things like necking down the prosecco and busting out your rusty dance moves.
For the tofu marinade I’ve used rose harissa as the base; the Tunisian chilli paste is wonderfully aromatic with a fiery flavour. To further enhance the heat I’ve used smoked paprika, garlic and hot chilli powder. These skewers have a real pronounced smokiness which is what we all crave from a good veggie kebab. To balance the heat, I’ve used pineapple for a sweet tartness and courgette for a fresh tasting crunch. Courgettes are in season now and so at their best.
The method
After making the marinade, gently coat the tofu in the paste. I say gently, as the tofu isn’t pressed for long in this recipe. Marinate for 20 minutes to allow the flavours to develop. Then carefully thread the tofu, pineapple and courgette onto the skewers. Place on the barby, or if raining (!), place under a hot grill for 6-8 minutes, turning the skewers half way through.
These harissa tofu kebabs are a substantial and fresh tasting addition to any vegan bbq. I love mine alongside chunks of warm pitta dipped into the usual ubiquitous dips such as tzatziki, hummus or baba ganoush.
Leave a comment and let me know how you get on making these harissa tofu kebabs. I would love to see your creations over on instagram!
More bbq recipes
Harissa tofu kebabs
Ingredients
For the marinade
- 4 tbsp rose harissa paste
- 2 tbsp rapeseed oil
- 1 lemon juiced
- 4 garlic cloves finely chopped
- 2 tsp smoked paprika
- 1/2 tsp hot chilli pepper
- Salt and pepper to season
For the skewers
- 1 x 400 g block of firm tofu
- 1 small pineapple
- 1 courgette
- 1 tsp rapeseed oil
Instructions
- Drain the tofu and press gently in a tea towel for 1 minute. Chop into cubes approximately 2x2inches
- Add the ingredients for the marinade to a large bowl and stir well. Season generously with salt and pepper.
- Gently add the tofu to the bowl and coat with the marinade. Allow to marinate for 20 minutes.
- Dice the pineapple into cubes. Slice the courgette into half moons and drizzle over the oil.
- Thread the courgette, pineapple and tofu onto the skewers.
- Place on the bbq for 8 minutes, turning frequently. Alternatively place under a hot grill for 6 minutes, turning over half way through. Remove and serve immediately.