Chipotle Tofu Skewers with Pineapple
Smoky chipotle tofu chunks + charred pineapple are a match made in heaven and if you’ve not tried cooking your pineapple yet, you’re seriously missing out!
Ingredients
For the rice salad
For the chipotle tofu skewers
For the coriander sauce
Directions
- 1
Drain the tofu and pat dry. Tear into chunks and season with salt and pepper.
- 2
In a bowl or container, mix together raw chipotle paste, lime juice and maple syrup until well combined. Add the tofu chunks and toss around until evenly coated. Leave to marinade for around half an hour while you pre-heat your oven to 220ºC.
- 3
Put the marinated tofu and pineapple onto skewers, alternating the pieces. Spread over a lined baking tray and roast for around 15 minutes, turning half way through, or until nicely browned on all sides.
- 4
You can also air fry at 200ºC for around 12-15 minutes, turning every so often, until well coloured on all sides. Be careful not to burn.
- 5
Alternatively, you can cook the skewers on the bbq for maximum charred flavour.
- 6
While the skewers are cooking, add all of the ingredients for the rice salad to a large bowl and mix well.
- 7
Blend together all of the ingredients for the coriander sauce. Season to taste with sugar/lime as needed.
- 8
Serve the rice topped with the skewers, a drizzle of coriander sauce and pink pickled onions. Enjoy!
