Harissa Tofu Kebobs

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Chef Remi

We’re carrying on with our theme of giving you some fantastic, unique ideas for Independence Day BBQs.

Today’s recipe is sure to please any vegetarian friends and family of yours. Rustle up these curry marinated tofu kebobs, and your vegetarian friends can rejoice at not being stuck with a typical veggie burger yet again!

We recommend you make the Harissa paste in advance, and store it in the fridge for a couple of days before you use, as this will allow all the spices and flavors to infuse.

Also, leave the tofu pieces to marinade overnight if possible, or at least for a few hours before grilling.

Harissa Tofu Kebobs

Preparation time: 20 mins (plus at least a few hours of marinating time)

Cooking time: 6 mins

Total time: 26 mins

Servings: 4

Your Ingredients:

  • 3/4 cup of dried red chili peppers

  • 1/4 cup of garlic cloves

  • 1 teaspoon of caraway seed

  • 2 teaspoon of coriander seeds

  • 1 teaspoon of cumin seeds

  • 2 tablespoons of tomato puree (optional)

  • 1/2 cup of extra virgin olive oil

  • Coarse salt, to taste

  • 1/4 cup of fresh mint leaves

  • 14 ounces of extra firm tofu

  • 4 teaspoon of corn flour / chickpea flour (besan)

  • 1 1/2 teaspoon of dried mint

  • 1 teaspoon of lemon juice

  • 1 tablespoon of olive oil

  • Salt, to taste

N.B. Use Chef Remi Measuring Cups Set for accurate measuring of ingredients.

Chef Remi Measuring Cups

How To Make Your Harissa Tofu Kebobs:

    1. Tear off the stems from your chili peppers and soak in water for 15-20 minutes, and then drain (reserving the water).

    2. If you prefer a mildly spicy Harissa paste, remove the chili pepper seeds with a paring knife. If you prefer a hot Harissa paste, keep the seeds in.

    3. Put a skillet on medium heat and toast the caraway, coriander and cumin seeds for 2 minutes, moving the seeds around the skillet constantly. Keep an eagle eye on the seeds and make sure they do not turn dark or burn. Take off heat and cool.

    4. Skin your garlic cloves easily by placing each clove onto a wooden cutting board and crushing with the flat of a chef’s knife Roughly chop your cloves.

    5. Place your chopped garlic, toasted seeds and your chili peppers into a food processer and process until smooth (making sure you do not completely puree). If you do not have a food processer, you can use a mortar & pestle.

    6. If the Harissa paste looks a bit dry, add a teaspoon at a time of the reserved pepper water. You want a thick paste, so don’t add lots of water.

    7. Now, add in the tomato puree (leave out if you want a spicy Harissa paste), the extra virgin olive oil and coarse salt, and mix well.

    8. Using kitchen shears, snip the fresh mint leaves and mix well into the Harissa paste. Your paste is now finished, and you can cover and store it in a clean dry container and place into the fridge.

    9. Allow it to sit for a couple of days for the flavors to infuse and mature (the paste can keep for up to 2 weeks).

    10. Wrap the tofu block in several layers of paper towels. The aim is to soak up as much water from the tofu as physically possible.

    11. Once the tofu feels quite dry, use a chef’s knife to slice into thick squares or rectangles. Don’t make these squares too small as they need to be thick enough to pierce skewers through without them falling apart. Now, wipe the tofu pieces again with paper towels to soak up water

      Chef Remi Chef's knife

    12. In a large mixing bowl, using a mixing spatula, combine 4 tablespoons of your Harissa paste with the corn flour (or chickpea flour), dried mint, lemon juice, olive oil and salt. Mix thoroughly.

    13. Add the tofu pieces in and make sure each piece is coated well with the marinade. Cover the bowl and refrigerate for at least a few hours, or overnight (ideal).

    14. Skewer the tofu pieces (about 2-3 on each skewer).

    15. Heat up your BBQ grill until the grates are hot, and place a BBQ grill mat on top. The mat eliminates the need to add oil to grates to make them nonstick, and none of your precious marinade can drip and fall between the grates.

    16. Place your skewers onto the grill mats for 2-3 minutes on each side. Keep an eye on the tofu pieces as they will not need very long to cook, and overcooking them will make them leathery and tough.

    17. Serve immediately with any hot and spicy chutney or chili sauce. Or you can place the tofu pieces inside pitta breads, add some greens and sauces and create a wrap!

 

Our Chef Remi Grill Mats can make grilling, whether indoors or out, so much easier. As foods will no longer touch the grates, there’s no more scrubbing food residue off, or losing precious marinade through grates, 

And yet, you’ll still get great sear marks!

Add this indispensable grilling tool to your collection today.

Chef Remi BBQ Grill Mats

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