Tofoo Drippy Skewers
Skewers that are almost guaranteed to ruin your favourite white t-shirt. Char-grilled Cajun-spiced Tofoo skewers, drenched in a rich, buttery glaze and served alongside garlicky parsley fries - this is comfort food with a serious kick. The tofu chars beautifully on the skewer, soaking up smoky paprika and spice, while the "drippy" butter sauce ties it all together with a hint of sweetness. Pair it with crispy homemade fries for the ultimate feast.
- Serves: 2 people
- Prep: 15 mins
- Cooking: 30 mins
Ingredients
The Skewers
-
1 block (280g) Tofoo (Extra Firm): Cubed into 1-inch pieces. (You could also make this with Tempeh)
-
1 Red Onion: Cut into chunks.
-
1 Bell Pepper (Any color): Cut into chunks.
-
2 tbsp Cajun Seasoning: Divided (half for the tofu, half for the butter).
-
1 tbsp Olive Oil
The Cajun Butter “Drip”
-
50g Butter: (Dairy or plant-based).
-
1 clove Garlic: Minced.
-
1 tsp Smoked Paprika.
-
1 tsp Honey or Maple Syrup: For that sticky “drippy” consistency.
-
Remaining Cajun Seasoning.
Parsley & Garlic Fries
-
3-4 Large Potatoes: Cut into skinny fries (or use frozen fries for speed).
-
2 tbsp Fresh Parsley: Finely chopped.
-
2 cloves Garlic: Minced or crushed.
-
Sea Salt & Pepper.
Get started
- Prep the potatoes and get them in the oven (they take the longest). While they bake, chop your veg and Tofoo.
- Thread your skewers and prep the Cajun butter mix.
- Sear the skewers in a pan. While they char, melt the butter sauce.
- Pull the fries out, toss them in the garlic and parsley, and plate up!
Here’s a bunch of delicious recipes for everyone, from tofu newbies to tofoonatics.
