Go Back
Print Recipe

Harissa tofu kebabs

Grilled harissa tofu kebabs with pineapple and courgette. These loaded skewers complete any vegan bbq or braai.
Prep Time10 minutes
Cook Time6 minutes
Marinating time20 minutes
Total Time36 minutes
Course: BBQ, Main Course
Cuisine: Tunisian
Keyword: BBQ, gluten free, vegan
Servings: 4
Author: aveggiefeast

Ingredients

For the marinade

  • 4 tbsp rose harissa paste
  • 2 tbsp rapeseed oil
  • 1 lemon juiced
  • 4 garlic cloves finely chopped
  • 2 tsp smoked paprika
  • 1/2 tsp hot chilli pepper
  • Salt and pepper to season

For the skewers

  • 1 x 400 g block of firm tofu
  • 1 small pineapple
  • 1 courgette
  • 1 tsp rapeseed oil

Instructions

  • Drain the tofu and press gently in a tea towel for 1 minute. Chop into cubes approximately 2x2inches
  • Add the ingredients for the marinade to a large bowl and stir well. Season generously with salt and pepper.
  • Gently add the tofu to the bowl and coat with the marinade. Allow to marinate for 20 minutes.
  • Dice the pineapple into cubes. Slice the courgette into half moons and drizzle over the oil.
  • Thread the courgette, pineapple and tofu onto the skewers.
  • Place on the bbq for 8 minutes, turning frequently. Alternatively place under a hot grill for 6 minutes, turning over half way through. Remove and serve immediately.