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SPICY BRAAIED CHIPOTLE TOFU SKEWERS

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The chipotle peppers add extra spice and smokiness to these skewers. These skewers are delicious on their own but I prefer eating mine with a piece of fresh naan bread, hot off the braai, with a drizzle of extra marinade and a squeeze of lime.

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SERVES 4

BAMBOO SKEWERS

1 block firm tofu, cut into 5 cm blocks

½ cup chopped fresh coriander

2 Tbsp toasted sesame seeds

FOR THE MARINADE

2 large chipotle peppers

3 Tbsp sesame oil

½ cup extra virgin olive oil

2 Tbsp honey

2 Tbsp tamari

2 Tbsp miso paste

¼ cup lime juice

  1.  Soak the bamboo skewers in water for 30 minutes before use.

  2.  Make sure the coals are medium-hot and the braai grid is clean and sprayed with non-stick spray so that the tofu does not stick to the grid.

  3.  Combine all the ingredients for the marinade in a blender and blend roughly for a couple of seconds.

  4.  Place the tofu in a mixing bowl and add the marinade. Give it a good stir to make sure all the tofu is covered. Cover the bowl with cling film and refrigerate for 4 hours.

  5.  Remove the tofu from the fridge and thread 4 blocks onto each skewers. Place the skewers on the grid and braai for 2 - 4 minutes on each side, brushing with leftover marinade while they are cooking.

  6.  Transfer the skewers to a serving tray and garnish with fresh coriander and toasted sesame seeds.