Summertime Veg & Tofu Skewers with Blueberry Barbeque Sauce


Summertime Veg & Tofu Skewers with Blueberry Barbeque Sauce

Blueberry barbecue sauce with ginger and maple syrup is an easy method to make grilled summer season veggie and tofu skewers additional tasty. The sticky sauce can be made well ahead of time with under 10 components.

This post is sponsored by BC Blueberries.

An overhead shot of grilled vegetable and tofu skewers in a white tray. The skewers are brushed with a blueberry bbq sauce.

An overhead shot of blueberries in a white bowl.

An overhead shot of vegetable skewers being assembled on a black cutting board.

An overhead shot of blueberry bbq sauce being made in a white enamelware saucepan.

We’re having a rainy, incredibly damp, and routinely grey summer season over here. This hasn’t stopped us from attempting to do all the important things outside, all the time. Just one of our outside suppers has actually been drizzled out up until now, and even then we remained there getting sprayed on, delighting in the thunder, for an excellent 20 minutes prior to quiting.

Truthfully, my preferred aspect of summer season (and life in basic) is cooking outside, whether that’s an outdoor camping situation or simply a weeknight in our yard. I like bringing all the equipment with me and simply delighting in the fresh air, drinking a drink, and ever-so-slowly (however adoringly) getting a meal to the table. The devices circumstance is normally a touch more very little, there’s less interruptions, I get to spontaneously get close-by growing edibles, clean-up is a couple of strong sprays with the pipe, and most significantly: the food constantly tastes much better. Oh, and likewise: the lighting for Instagram images is dependably great;-RRB-

This sticky, blueberry barbeque sauce-smothered veggie and tofu skewer is my most current plant-based outside cooking experience. It’s a quite standard veg skewer that’s raised by an absolutely transcendent barbecue sauce of juicy highbush BC Blueberries, balsamic vinegar, ginger, garlic, chili, and a touch of maple syrup. BC blueberries begin beginning simply a wee bit prior to Ontario ones (in season from mid-July to mid-September), and for this I’m so grateful. If we can’t get something in your area, we constantly intend to purchase Canadian.

I hope that you like these skewers! I utilized zucchini, red onions, a bell pepper, and some thick peach wedges for the fruit and vegetables element of mine. Additional company tofu is my protein of option here, however I believe some gently steamed tempeh pieces would likewise be terrific. When these are sauced up and grilled, I like to serve them with much more sauce on the side. If you aren’t strictly plant-based, I envision this blueberry barbecue sauce would be great on all sorts of proteins. Let me understand how you’re utilizing it!

More vegan barbecuing goodness for you: The Very Best Marinated & Grilled Tempeh, Grilled Mini Peppers with Spiced Walnut & Lentil Crumble, and Sugary Food and Spicy Grilled Tofu with Pineapple & Herbed Cauliflower Rice.

A 3/4 angle shot of a jammy blueberry bbq sauce in a white enamelware pot.

An overhead shot of a block of tofu on a small wooden cutting board.

An overhead shot of assembled tofu and vegetable skewers before grilling.

Image shows a hand basting grilled veg and tofu skewers with bbq sauce on the grill.

An overhead shot of grilled vegetable and tofu skewers in a white tray. The skewers are brushed with a blueberry bbq sauce.

Summertime Veg & Tofu Skewers with Blueberry Barbeque Sauce

Blueberry barbecue sauce with ginger and maple syrup is an easy method to make grilled summer season veggie and tofu skewers additional tasty. The sticky sauce can be made well ahead of time with under 10 components.

PREPARATION TIME 20 minutes COOK TIME 25 minutes OVERALL TIME 45 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Devices

  • Grill

Active Ingredients

Blueberry Barbeque Sauce

  • 1 cup blueberries
  • 1 little onion, grated with a box grater
  • 1 clove garlic, carefully minced
  • 2- inch piece of ginger, peeled and carefully minced
  • 2 tablespoons pure maple syrup
  • 1 tablespoon tomato paste
  • 1/2 teaspoon gluten-free tamari soy sauce
  • 1/4 cup balsamic vinegar
  • spray of chili flakes ( optional)
  • sea salt and ground black pepper, to taste

Grilled Veg & Tofu Skewers

  • 1 block of additional company tofu ( 350 grams/12 ounces)
  • 1 bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 big peach, cut into 8 wedges
  • 1 little red onion, cut into 1-inch pieces
  • avocado or other high heat-tolerant oil spray
  • sea salt and ground black pepper, to taste

Guidelines

  • Make the blueberry barbecue sauce: In a medium pan, integrate the blueberries, grated onion, garlic, ginger, maple syrup, tomato paste, tamari, balsamic vinegar, chili flakes, salt, and pepper. Set the pot over medium heat and stir. Bring the sauce to a boil and after that simmer up until blueberries are broken down and sauce is somewhat thickened, about 10-12 minutes. Reserve.
  • Preheat your grill to high.
  • Drain pipes the tofu and suffice into 1-inch cubes. Thread the tofu cubes, bell pepper, zucchini, peach, and red onion onto your skewers. Do not overload the skewers! Spray or drizzle the veg and tofu with oil on all sides and season with salt and pepper.
  • Grill the skewers up until light char marks appear on all sides. Then, brush the skewers with about half of the blueberry barbecue sauce. Grill the sauced skewers for another minute or two. Get rid of the skewers and serve them hot with additional blueberry barbecue sauce on the side.

Notes

  • As I discussed in the post, I might see this barbecue sauce pairing well with lots of various proteins. You might make this on a meal preparation day and shop it in a sealed container in the fridge for approximately one week.
  • I utilize metal skewers, however if you do not have those, you’ll require to soak some wood skewers ahead of time for this dish.

* This post was produced in collaboration with BC Blueberries. All opinions/endorsements are my own. Thanks for supporting the brand names that support this blog site.

Program Conceal 17 remarks.

  • Lacey

    I have whatever for this blueberry barbeque sauce and it sounds tasty, I like blueberry and ginger! Will need to attempt it out.
    This summer season we have actually done great deals of grilled garlic scapes (YUM) and remaining polenta too! I make it with veg broth/water and after that blend in the pine nut parm from your cookbook plus some earth balance, consume it warm the night of and conserve leftovers for barbecuing when the weather condition works together. There’s some in my refrigerator today! Reply

  • Susan Keister

    Might you least subscribe me to your blog site. Thanks. Reply

  • Ti

    These look fantastic. I am constantly trying to find a vegetarian alternative to barbeque and this is something anybody would like. Reply

  • Tidy Consuming for the Non-Hippie

    Those are some FINE looking skewers!!! I have actually never ever been a fan truly, however I might simply be a transform thanks! Reply

  • Amber|Rather Great Food

    I have actually never ever attempted a savoury sauce with blueberries however I need to state this looks divine! What a fantastic concept, sounds definitely tasty:-RRB- Reply

  • Jessie Snyder

    I can not make this sauce quick enough Laura. You. Blow. My. Mind. Ps. Love your words on cooking outdoors

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