Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
![Smoky jerk-glazed kebabs and superfood salad with pineapple and mint dressing](https://cdn.veganrecipeclub.org.uk/wp-content/uploads/2024/07/jerk-kebabs-web.webp)
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those barbecue days.
Courtesy of Charlotte Roy
See other recipes by Charlotte Roy
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Preparation time
30 min
Cook time
10 min
Total time
40
Meal
- mains
- lunches
Servings
1
Ingredients
For the jerk marinated kebabs
- 140g/5 oz smoked tofu (you can swap for plain if that’s all you have)
- ½ clove of garlic
- Thumbnail of ginger
- 1 spring onion
- 2 tsp allspice
- 1 tsp thyme (dried or fresh)
- 1 tsp soy sauce (use tamari if gluten-free)
- ½ scotch bonnet chilli (this makes it quite spicy so reduce the amount to your taste)
- Squeeze of lime
- 1 tbsp brown sugar (you can swap out for brown rice syrup or agave)
For the superfood salad
You can basically chuck whatever you like in here, but this is what I usually do:
- 2 large handfuls of salad leaves (I used gingko biloba which can easily be found on trees in many places and has many health benefits)
- 50g/1.7 oz chopped cucumber
- 50g/⅓ cup hemp seeds
- 50g/¼ cup (dried, uncooked) couscous (use gluten-free if needed)
- 50g/¼ cup chia seeds
- Handful each of chopped coriander and mint
Optional extra: 1 x red and yellow pepper
Optional extra: more thyme, to your liking
For the dressing
- 50g/1.7 oz silken tofu
- 50g/1.7 oz pineapple (can be fresh or tinned)
- Handful of mint
- Squeeze of lime
Instructions
- If you’re using peppers (see optional extra), chop them in half, take the tops off, drizzle with oil and roast them in an oven at 180°C/350°F/Gas Mark 4 for about 20 minutes.
- Make the marinade by blending all the ingredients (apart from the tofu!) together. Tear pieces of the tofu (I always tear rather than cut as it looks more natural) and smother them with the marinade. Leave to the side while you make the salad.
- Make the couscous by chucking it in a bowl, covering with boiling water until it just covers the surface and leave for 5 minutes to absorb. Fluff with a fork.
- Add all the salad ingredients to a salad bowl and put the couscous on top. This will wilt the salad leaves slightly but this makes for a nice texture and a little softer on the mouth. Mix thoroughly. Once the peppers are soft to your liking, slice them and add them to the salad.
- If you have skewers, slide the chunks of marinated tofu onto the skewer then grill for about 5-6 minutes on each side (you’ll need to keep checking them!). If you don’t, just put under the grill as they are. They also work well in an air fryer. Try them to see if they need salt (I don’t tend to use it in this recipe but everyone’s tastebuds are different) and add to your taste.
- Make the dressing by blending the ingredients together.
- Baste the tofu with a little of the leftover marinade (you should have some) and some lime juice and serve!
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