It really is summer time now, the sun is shining (mostly…. I live in Scotland!) the days are warm and the evenings are balmy. And that means one thing, its barbecue time! Everyone one loves a barbecue even vegetarians and vegans. The thing is, what do you do if you have one coming to your barbecue? What do you feed them? How do you feed them? Don’t worry I am here to help you out with these Lovely Vegan Coconut Lime Tofu and Mango Kebabs.
Quick and simple to put together, with only a few ingredients needed these lovely vegan coconut lime tofu and mango kebabs will please any vegetarian or vegan. And hey a few of the meat eater may also enjoy these 😀
Let’s talk Tofu
For a lot of people this is the ultimate hippy dippy food for new age nature lovers. But tofu has a long and varied history which our friends over at Wikipedia can explain far better than I can. I have to admit as a vegetarian kid tofu did very little for me, I found it slimy and unpalatable. It wasn’t until I visited Japan in my early 20’s that I realised it was down to my lack of knowledge and skill that made the tofu awful. Over the years I have come to appreciate tofu for the versatile ingredient it really is. And considering this is a vegetarian blog I can’t believe its the first recipe I have shared with you that uses tofu….. darn my sweet tooth 😉
Actually my sweet tooth is quite satisfied with this recipe, because as the mango is grilled it caramelises in places and makes it super sweet. I am really loving fruit in my savoury recipes this year, check out my Healthy Creamy Sweet and Savoury Avocado Berry Salad for another fruity inspired savoury dish.
Also the coconut is lovely and sweet, but to keep this dish from becoming a desert, I marinaded the tofu in a mix of fresh lime zest and juice and a little toasted sesame oil. The nutty flavour of the oil pairs perfectly with the tofu and the fresh lime helps to cut through the sweetness.
The kebabs are quick to put together, I cubed up the tofu, and let it soak in the marinade for about 10 minutes. I diced the mango and alternatively stuck it on pre-soaked kebab sticks after tossing the tofu in a little coconut (its important to soak the kebab sticks in a little water so they don’t catch fire, obviously omit this step if using metal sticks!).
I then placed the kebabs on a lightly oiled barbecue grill and toasted for a few minutes on each side. I am lucky I have a vegetarian / vegan friendly barbecue but if you don’t a griddle or skillet can be used to create a similar effect on your stove top. I did make some in a griddle pan just to make sure and they tasted great.
So don’t fear the visiting vegan this summer embrace them and give them a treat worth visiting for. Please don’t leave them to eat nothing but green leaves and potato salad.
Another great thing about these Lovely Vegan Coconut Lime Tofu and Mango Kebabs is if you didn’t use them all up in one sitting, take them off the sticks pop them in a tightly sealed container and enjoy them for lunch the following day.
They make a wonderful packed lunch. Healthy, tasty, fruity what more could you ask for in a packed lunch?
- Zest and juice 1 lime
- 2 tablespoons toasted sesame oil
- One 396 gram tup of firm Tofu (approx. 14 ounces)
- 1 large mango diced
- 25 grams desiccated coconut (1/4 cup)
- If you are using wooden kebab sticks like I did, fill your sink with a few inches of cold water and pop your kebab sticks into the water to soak until you need them. This will stop them burning on the barbecue.
- Zest and juice your lime into a medium sized bowl.
- Add in the toasted sesame oil and give it a good whisk together.
- Chop your tofu into 18 equal sized cubes and place it into the bowl with the marinade and give it a very gentle stir so all of the cubes are covered and leave for 10 minutes.
- Meanwhile peel and dice your mango into at least 18 chunks.
- Measure out your coconut into a medium sized bowl.
- When the 10 minutes are up grab your kebab sticks out of the water and pat off any excess water.
- Carefully take your tofu cubes and lightly toss them in the coconut until covered.
- Then place a cube of tofu followed by a cube of mango on each kebab stick until you have 3 cubes of each on the stick. Place them in the fridge until time to cook.
- To grill them on the barbecue or using a griddle pan lightly oil it and place the kebabs on the hot grill / pan. Turning every 1 to 2 minutes. You are looking for each side to be lightly toasted and the mango to have a few caramelised marks on it.
- If eating warm, enjoy straight away. If you wish to save it for later wait till it has fully cooled to room temperature box it up in an airtight container and enjoy for lunch / dinner the next day.
- Eat this dish within 24 hours of cooking.