Never again will you be lost for words when someone asks you, but what do you eat when you have a BBQ.
I have the perfect addition to any BBQ hot plate that will impress the masses, carnivores and veggies alike!
I like to serve these skewers with an Orange & peach quinoa salad, but they are perfect on their own. Or, to really mix it up, cut the tofu into ‘steaks’ instead, top with sauce, some slaw a few slices of fresh peach and serve in a burger bun. EPIC!
Peaches are low in calories, but high in Vitamin A & C. They are rich in vital minerals such as potassium, fluoride, and iron.
Peaches bruise easily so look for smooth, unblemished fruit and handle them with care. Peaches will generally arrive in the market in a firm condition and will have flesh that crunches when eaten. As the fruit ripens it will begin to soften and become juicier.
Peaches are a fantastic any-time snack and great sliced up in fruit or vegetable salads, pies, flans or on top of cheesecakes. They are also brilliant for jams and chutneys.
Australian peaches are available between October and April, so now is the perfect time to make your favourite peach recipes. This will be one of them!
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- 6 yellow peaches skins removed and sliced into small chunks
- 2.5 TBLSP apple cider vinegar
- 1/3 cup coconut sugar
- ¼ chilli flakes
- 2 cloves garlic minced
- 4 spring onions finely sliced
- 2 tsp Dijon mustard
- Leaves from 12 sprigs of fresh thyme
- A generous crack of salt and pepper at least ½ tsp
- 1 tsp coconut oil
- 2 x 500g packs of organic tofu firm cut into cubes*
- 10 bamboo skewers – presoaked in water for a few mins
- A drizzle of coconut oil for cooking.
Add peaches to a pot filled with boiling water and allow to sit for up to 2 mins. Strain water and allow peaches to cool slightly before sliding the skins off and cutting into small chunks.
Over medium heat, Add spring onions and garlic to a pot with 1 tsp coconut oil and fry off for up to 2 mins.
Add remaining ingredients and continue to cook over a medium heat until the sauce begins to boil. Reduce to a low heat and allow to cook for up to 10 minutes – stir occasionally to ensure the sauce doesn’t burn.
Remove from heat and set aside until ready for use.
Thread tofu onto skewers
Using a frying ban or BBQ plate splash a light coating of coconut oil and cook tofu skewers for several minutes – until slightly charred on all sides.
Remove from the heat and load on the peach sauce.
To assemble the dish: Load your skewers onto a platter and top with loads of peach sauce, a few extra slices of fresh peach, spring onions and some crushed nuts like macadamias.
*You can make this sauce a day ahead, I find the flavour really sings when allowed to marinate overnight. **Make sure your cubes are even and large enough to thread onto the skewers.