Grilled Tofu Kebabs with Blueberry Chutney


Grilled Tofu Kebabs with Blueberry Chutney -- a simple, grilled plant-based meal with a tangy, fruity chutney and bright herbs.


1⁄2 cup Blueberries (heaping, fresh or frozen)
1⁄2 a small red onion (diced)
1 inch of ginger (grated)
2 tablespoons Maple Syrup
1 tablespoon black (or balsamic) vinegar
1 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 teaspoon five spice
1⁄2 teaspoon Sea Salt
1⁄4 cup Water
1 pound extra firm tofu*
  avocado oil (or other light cooking oil)
  cilantro and scallions (finely chopped)
  crushed peanuts (for serving)
  lime wedges (for serving)


*Our store sells a sprouted version, but I really love Hodo Soy when I can get it


  • Combine blueberry chutney ingredients in a saucepan and heat to a boil. Cover, reduce heat to low and simmer 10 mins, then uncover and simmer another 5 mins, or until reduced by about one-third.
  • While chutney cooks, slice tofu into 1” cubes and chop garnishes. In a large bowl, gently stir together tofu cubes with about half the blueberry chutney. Marinade for 30 mins or up to overnight, stirring occasionally.
  • When ready to cook, drain marinade from tofu and thread onto skewers. Preheat an indoor grill pan over med-high heat (alternatively, heat an outdoor grill) and lightly oil the surface. Grill tofu skewers for 2-3 mins/side or until deeply marked and tofu releases easily. (If it’s not releasing, it’s not ready!) Serve grilled tofu kebabs with reserved blueberry chutney, cilantro, scallions and crushed peanuts. Enjoy!