Sunday, 12 May 2013

Seasoned Vegan Skewers with Teriyaki Broccoli Helmets

My husband made these delicious vegan skewers for a cookout we went to. Obviously you can just use whatever vegetables you like. I also think coating the tofu in Teriyaki sauce first would taste great.
We got 24 skewers out of this amount, my husband ate three, I had one and none were left :)

Marinated Vegan Skewers with Teriyaki Broccoli Helmets


1x 14oz/400g block extra firm tofu, cut into 1 inch squares
1/2 pineapple, cut into 1 inch squares
2 tomatoes, chopped into 1 inch chunks
12 mini peppers/capsicums (preference of colour) cut in half and seeded
1 head broccoli, cut into florets
1 onion sliced into quarters
12 mushrooms, halved
2 x long yellow squash, sliced thickly into rounds them halved
Teriyaki sauce
Poultry Magic by Chef Paul Prudhomme's Magic Seasoning Blends (you could use Moroccan seasoning as a substitute)
Wooden skewers (wet them and then leave them in a tall glass of water to prevent burning)

For marinade coating;
1 stick vegan butter (we used Earth Balance)
1 Tbls garlic, crushed
2 Tbls chopped dates
1 tsp agave


Make Teriyaki sauce, this can stay on a low simmer for a while to thicken.
On a low heat melt butter in a small pan.
Once melted add other marinade ingredients.
Coat tofu in Teriyaki sauce.

Once you have both your sauces start a production line fitting one of each vegetable onto the skewers, finishing with a piece of broccoli on the spike.
Once finished brush both sides of the skewer with the marinade then sprinkle some of the seasoning over the top.
Brush the broccoli head with Teriyaki sauce.
BBQ skewers and enjoy!

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