- Sriracha
- Dinner
- Recommended
Honey, Sriracha and Pineapple Tofoo Pops
- Serves: 2 people
- Prep: 15 mins
- Cooking: 10 mins
Ingredients
For the dip
150ml vegan crème fraiche
Juice of 1 lime
Small bunch of coriander
2 avocados, pitted and skin removed
Small handful of jalapenos
For the pineapple marinade
4 garlic cloves, minced
3 tbsp honey or Agave
1 tsp chilli flakes
1 tbsp soy
1 tbsp sesame oil
For the skewers
1 tbsp veg oil
1 pack of Tofoo Sriracha, torn into 8 rough chunks
1/2 pineapple, cut into chunks
To serve (optional)
Sesame seeds
4 wooden skewers, cut in half
Get started
- Pop your skewers in a bowl of water and set aside. Now onto the dip- throw all dip ingredients in a blitzer with seasoning and give it a whiz until smooth and creamy. Season, taste and set to one side.
- Mix all marinade ingredients plus pepper and then add the pineapple chunks, giving a mix to ensure they are fully coated.
- Thread a torn Sriracha Tofoo chunk followed by a pineapple chunk onto a skewer and repeat to create 8 mini skewers.
- Heat a tbsp of oil to a large pan over a medium-high heat and add your skewers. Fry for 3 mins on one side before flipping, covering the pineapple with any leftover marinade and cooking for a further 3 mins until sticky and caramelised.
- Time to get your dunk on! Serve on a sharing platter with a bowl of avocado and jalapeno dip and sprinkle with sesame seeds before tucking in immediately!
