These sticky tofu skewers are packed with bold, spicy flavours and a tangy marinade, creating a deliciously hearty vegetarian main for summer barbecues or your Christmas feast.
The tofu is oven-baked and served with a zesty, lemony red slaw and topped with crispy chickpea croutons. It makes a colourful and wholesome meal for both casual gatherings and special occasions.
Ingredients
Method
Soak bamboo skewers in boiling water for 15 minutes.
Preheat oven to 240°C (220°C fan-forced). Line a large oven tray and small oven tray with baking paper.
Cut tofu block in half horizontally. Cut each half into 4 long strips and pat dry on paper towel. Prick the wide side of tofu strips on both sides with a fork.
Drain chickpeas over a bowl and reserve â…“ cup (80ml) bean water. Add tahini, honey, spices and salt to bean water; whisk until smooth. Pat chickpeas dry with paper towel.
Toss chickpeas with one-third of the tahini mixture and spread over the small prepared tray. Toss tofu with another one-third of tahini mixture. Thread lengthways onto eight skewers and place on a large, prepared tray, then spoon a little more tahini mixture. Wrap ends of bamboo skewers with foil to prevent scorching in oven.
Bake tofu on top shelf of oven and chickpeas underneath for 15 minutes. Stir chickpeas, then turn tofu skewers over and brush over a little more tahini mixture. Bake for a further 15 minutes. Remove chickpeas. Turn skewers on to short sides and brush over remaining tahini mixture. Bake a further 5 minutes or until golden. Brush each skewer with pomegranate molasses.
LEMONY DRESSING: Whisk mustard, honey, garlic, lemon juice and salt to taste in a small bowl until salt dissolves, then whisk in oil. Season with black pepper and stir in parsley.
To serve, place beetroot in a bowl, add 1½ tablespoons of Dressing; toss to coat. Add remaining salad ingredients on top and three-quarters of the chickpeas, then drizzle with three-quarters of remaining Dressing; toss well to coat. Transfer salad to a serving platter; top with skewers and remaining chickpeas. Drizzle skewers with remaining Lemony Dressing.
Make this tofu skewers recipe vegan
For vegan diets, swap honey for maple syrup. The liquid from canning chickpeas, known as aquafaba (bean water), has a high protein content similar to egg whites. We’ve used it in the recipe here to act as a binder. For another swap, you can use baby cos or gem lettuce in place of the radicchio, if preferred.
How long will leftovers keep?
For brilliant leftovers, reheat leftover tofu in a sandwich press and enjoy stuffed into rolls with remaining salad, which will remain crisp for up to two days.
