Main Dishes
Cranberry Oregano Grilled Tofu Skewers with Salad + Pita
Prep
20 minutes
Cook
30 minutes
Yield
4
I teamed up with Patience Fruit & Co. to create this delicious meal that is easy, and full of flavours that are perfect all fall and winter long, but also for that summer BBQ. These vegan Grilled Tofu Skewers will wow the crowd no matter what the occasion.
What I love about this dish is that it’s really balanced with vegetables, protein, and carbs (from the pita), but you can also choose to cut the carbs by taking the skewers off the pita and putting them on top of your fav grain like quinoa or rice in a bowl instead. Both ways are equally as delicious.
Too busy to cook? You can make the salad for this ahead of time, and the potatoes can marinate the night before. The tofu skewers can also be prepped and made the night before too! Plus, I highly suggest making it ahead of time if you have a chance, to really make sure it soaks in all the flavours of the Patience Fruit & Co. products I used in this recipe.
Cranberries & grilled tofu skewers = a match made in heaven
For this recipe, I used Patience Fruit & Co.’s dried cranberries and their cranberry juice. In case you missed my previous recipes with Patience, they have an amazing product line I love to incorporate into my cooking. Their products not only include a line of dried fruits/berries, but also pure juices, and tasty snacks like their Chococrunch Bites which are one of my favs to throw in my purse to eat on-the-go.
The dried cranberries I used in this recipe not only add a punch of flavour but also contain the same nutrients as fresh cranberries, meaning they are loaded with fibre and antioxidants. They also contain no cholesterol, saturated or trans fats, making the perfect sidekick to this grilled tofu skewers recipe.
Check out my other recipe I made with Patience Fruit & Co. here. It’s a taste one pot baked bean recipe.
The cranberry juice I used in this recipe is super versatile and also adds a great fruity flavour to this recipe making it great for that summer BBQ, but also since cranberries are traditionally a fall berry, it’s also a tasty recipe as we head into fall and winter. Patience practices organic farming and this juice uses no genetically modified ingredients. They even use at least 620 cranberries to produce on a litre of pure juice! I love this stuff and love not feeling guilty about consuming or using this juice in my recipes.
When you combine the goodness of the cranberries in this recipe and toss those skewers on a skillet or BBQ, you’ll be wowed at how tasty this simple grilled tofu skewers recipe can taste.
Tofu, the versatile superstar
Tofu is obviously widely used in my household as someone on a vegan diet. I find it incredibly versatile which makes it easy for me to adapt it to any recipe I’m making. People always ask me if tofu is that healthy because it’s made with soy, and there are a ton of misconceptions out there about soy. However, tofu is a great source of protein, and contains nine essential amino acids!! It can also be a valuable source of iron and calcium, plus contains minerals like manganese, selenium, and phosphorous. The list seriously goes on with the benefits of tofu, so it’s safe to say that it’s definitely one of the staples in my household each week.
This Couscous Greek Salad is also one of my favs with tofu.
What are some of your fav recipes with tofu? I’d love to hear about them in the comments!
Vegan Grilled Tofu Skewers
Ingredients
- 1 firm tofu block pressed to remove excess water and cut into 1 - 1 1/2 inch cubes
- 1 medium-sized white onion cut into cubes for skewers (could also use button mushrooms or red, green, yellow, orange bell peppers)
Cranberry or Cherry Marinade:
- 2 tbsp olive oil
- 2 tbsp coconut aminos
- 2 garlic cloves crushed or roughly chopped
- 1/4 cup Patience Fruit Co. Cherry or Cranberry Juice
- 1 tsp smoked paprika powder
- 1 tsp chili flakes
- 1 tsp dried thyme
- 1 tsp lemon juice
- season to taste
For the Skyros:
- 4 pieces of warm pita or wraps
- 4 pieces of butter lettuce or romaine
- fresh tomatoes thinly sliced
- 4-5 tbsp. vegan cheese of choice
- 1 small package Patience Fruit and Co. dried cranberries
- fresh red onion thinly sliced
Instructions
- In order to get our tofu crispy, we need to drain or press (yes, even firm tofu has excess water). To do so, slice your block of tofu into 2 or 3 slabs or cubes. You then want to lay a clean kitchen towel or paper towel on a flat surface and place the slabs side by side on top of the paper towels. Cover with one more layer of paper towels on top of the tofu. Then you place a cookbook, cutting board, or anything flat on top of the tofu. Place some heavy objects, like books or cans onto your cutting board and let press for up to 15 minutes.
- If you cut your tofu into slabs to press then proceed to cut into cubes and set tofu aside.
- Preheat oven to 400F and line a baking sheet with parchment. Set aside.
- Into a large mixing bowl prepare your marinade. Simply add all your ingredients and stir till well combined.
- Grab your skewers and onion or vegetable of choice and prepare at prep station to assemble your skewers.
- Place your tofu into the large bowl with the marinade and let sit for around 1 or 2 minutes. Assemble your skewers, leave any excess liquid behind, as desired and place gently onto the sheet pan. Cook for 30 minutes in the oven and flip the baking sheet around to evenly cook halfway through.
- While your tofu is baking take your leftover marinade and pour it into a small saucepan. Cook on low heat for around 7-8 minutes until a glaze develops. You want to stir the marinade often to avoid any burning. Stay close to your stovetop for this process as the glaze develops quickly towards the end and can easily burn.
- To assemble your Skyros simply warn a pita or wrap and add all your favourite toppings along with a skewer of tofu.
Notes
