Tofu and courgette skewers with BBQ cauliflower ‘wings’ and corn tortillas
A very special complete barbecue meal which is suitable for vegans and bursting with flavours. It needs a little time to prepare in advance so that ingredients can rest or marinate but then the cooking time is relatively short.
Prep: 40 mins + 2hrs resting/marinating time
Cook: 45 mins
Make all the elements together or take one or two to add to a meat-based barbecue. The cauliflower florets are just wonderful and can be made any time of year as an extra dish.
Accompany with Château George 7
250g of firm tofu
6 tbsp olive oil
Salt & pepper
100g of flour
200g of corn flour
75g of butter or vegetable oil alternative
1 pinch of salt
1 pinch of sugar
100-120ml of water
90ml soy or nut milk
2 tsp garlic powder
2 tsp of paprika
250ml BBQ sauce
1 tbsp olive oil
Optional: soy yogurt whisked with some olive oil and lime juice for serving
Skewers: In a bowl, put the chopped herbs, olive oil, salt and pepper. Mix well. Dab the block (s) of tofu dry with kitchen paper. Cut into large cubes. Wash the courgette and cut into medium-sized rounds or chunks (to go on a skewer). Marinate everything for at least 30 minutes.
Thread the courgette and tofu pieces onto the skewers - or use sprigs of rosemary for another flavour. Then cook on the BBQ for 15 to 20 minutes, basting regularly with leftover marinade.
Corn tortilas: Mix the flours with the salt and sugar. Add the butter cut into cubes and rub together (or if using vegetable oil, mix in). Gradually add the water until you get a soft dough and form into a ball. Cover with clingfilm and put in the fridge for at least 2 hours. Divide into 6 balls. Flatten each ball with your hand and roll out the dough until thin. Heat a dry pan over medium heat and add a tortilla, it will form large bubbles. Allow a few seconds for it to brown. Turn the tortilla over and cook for a few more seconds. Repeat with the rest of the dough.
Cauliflower 'wings': Preheat the oven to 180 °C and cover a baking tin with greaseproof paper. Combine flour, vegetable milk, water, garlic and paprika. Beat until smooth. Separate the cauliflower into large florets of a similar size. Dip the florets in the batter and then in the breadcrumbs. Place them on the baking sheet, spacing them out. Cook for 25 minutes. Mix the BBQ sauce with the olive oil. Remove the cauliflower from the oven and brush with the BBQ sauce. Return to the oven for another 20 minutes.
Serve as follows: on a corn tortilla, place a tofu skewer with cauliflower toppings in BBQ sauce. Add the yogurt sauce as optional for serving.
Note from Sally: I just love the cauliflower dish - such a revelation and highly recommend the yogurt sauce too.