sweet & sour skewers with tofu or jackfruit
Chef’s note: Erasmia Kryiakou shares a sizzling summer recipe from her book Easy Enough Even For The Beginner, using either tofu or jackfruit. This fresh dish has all the flavour of summer and is perfect for the barbeque.
From the book Easy Enough Even For The Beginner by Erasmia Kyriakou. Find it on Amazon now or buy in the Hungry Cat Café, Harleston.
Follow Erasmia on Instagram @dill_iciously_vegan
for the skewer
for the marinade
Chop up all your ingredients to a similar size of around 3-4cm; if you
cut them too small, they will fall off the skewer.
Place all your chopped ingredients in a row in front of you to make it easier when putting all the ingredients together onto the skewers.
Mix your marinade ingredients into a bowl and place the tofu or jackfruit into the marinade, mixing well to ensure it is coated well. If you wish, you can make a double portion of marinade. That way, you have extra to brush over the skewers before and after cooking.
Start filling your skewers – I always start with the radish as it’s firm and won’t slip off, and I also end with a radish or onion to help keep everything in place. Alternate the ingredients as you build the skewers. Once done, brush over some marinade, making sure you coat all the ingredients.
You can cook these in several ways – on a barbeque, on a skillet on the hob, or in the oven. If you cook in the oven, put the skewers on a tray and put in a fan oven on 180°C/gas mark 4, for 15-20 minutes. If cooking on the barbeque or hob, put over a medium to high heat, turning every few minutes, for 10-15 minutes until cooked.
Once the skewers are done, brush over some more marinade before serving.