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