“Delicious!” “This is so tasty!” “Fab flavour!” These are the types of comments you can expect around the dinner table tonight, Chef. Tofu, baby marrow rounds, bell pepper & onion wedge skewers are coated in The Sauce Queen Smokey BBQ Sauce and pan-fried until golden. Served on a bed of fragrant jasmine rice.
Grilled Tofu Skewers & Coconut Rice
Grilled Tofu Skewers & Coconut Rice
with bell pepper & baby marrow
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Marrow
- Bell Pepper
- Bell Peppers
- Coconut & Cashew Mix
- Coconut Cream
- Jasmine Rice
- Non-GMO Tofu
- Onion
- Onions
- The Sauce Queen Smokey BBQ Sauce
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
COCO-CREAMY RICE
Place the rinsed rice in a pot with 100ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
COCO-CASHEW CRUNCH
Place the coconut & cashew mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL SKEWERS
Thread the tofu cubes, the marrow rounds, the onion wedges, and the pepper chunks onto the skewers until all the ingredients have been used up.
BBQ TOFU & VEG
Place a grill pan or return the pan to high heat. When hot, grill the skewers, and any remaining veg until lightly charred, 4-5 minutes (turning occasionally to ensure even cooking). In the final 2 minutes, base the skewers with the BBQ sauce.
YOU’RE DONE!
Make a bed of the fluffy rice, top with the grilled tofu skewers and veg and sprinkle over the toasted mix. Side with any remaining veggies. Enjoy!
Jasmine Rice - 75ml
Coconut Cream - 100ml
Coconut & Cashew Mix - 25g
Wooden Skewers - 3
Non-GMO Tofu - 110g
Baby Marrow - 150g
Onion - 1
Bell Pepper - 1
The Sauce Queen Smokey BBQ Sauce - 50ml
COCO-CREAMY RICE
Place the rinsed rice in a pot with 200ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
COCO-CASHEW CRUNCH
Place the coconut & cashew mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL SKEWERS
Thread the tofu cubes, the marrow rounds, the onion wedges, and the pepper chunks onto the skewers until all the ingredients have been used up.
BBQ TOFU & VEG
Place a grill pan or return the pan to high heat. When hot, grill the skewers, and any remaining veg until lightly charred, 4-5 minutes (turning occasionally to ensure even cooking). In the final 2 minutes, base the skewers with the BBQ sauce.
YOU’RE DONE!
Make a bed of the fluffy rice, top with the grilled tofu skewers and veg and sprinkle over the toasted mix. Side with any remaining veggies. Enjoy!
Jasmine Rice - 150ml
Coconut Cream - 200ml
Coconut & Cashew Mix - 50g
Wooden Skewers - 6
Non-GMO Tofu - 220g
Baby Marrow - 300g
Onion - 1
Bell Pepper - 1
The Sauce Queen Smokey BBQ Sauce - 100ml
COCO-CREAMY RICE
Place the rinsed rice in a pot with 300ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
COCO-CASHEW CRUNCH
Place the coconut & cashew mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL SKEWERS
Thread the tofu cubes, the marrow rounds, the onion wedges, and the pepper chunks onto the skewers until all the ingredients have been used up.
BBQ TOFU & VEG
Place a grill pan or return the pan to high heat. When hot, grill the skewers, and any remaining veg until lightly charred, 6-7 minutes (turning occasionally to ensure even cooking). In the final 2 minutes, base the skewers with the BBQ sauce.
YOU’RE DONE!
Make a bed of the fluffy rice, top with the grilled tofu skewers and veg and sprinkle over the toasted mix. Side with any remaining veggies. Enjoy!
Jasmine Rice - 225ml
Coconut Cream - 300ml
Coconut & Cashew Mix - 75g
Wooden Skewers - 9
Non-GMO Tofu - 330g
Baby Marrow - 450g
Onions - 2
Bell Peppers - 2
The Sauce Queen Smokey BBQ Sauce - 150ml
COCO-CREAMY RICE
Place the rinsed rice in a pot with 400ml of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
COCO-CASHEW CRUNCH
Place the coconut & cashew mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SENSATIONAL SKEWERS
Thread the tofu cubes, the marrow rounds, the onion wedges, and the pepper chunks onto the skewers until all the ingredients have been used up.
BBQ TOFU & VEG
Place a grill pan or return the pan to high heat. When hot, grill the skewers, and any remaining veg until lightly charred, 6-7 minutes (turning occasionally to ensure even cooking). In the final 2 minutes, base the skewers with the BBQ sauce.
YOU’RE DONE!
Make a bed of the fluffy rice, top with the grilled tofu skewers and veg and sprinkle over the toasted mix. Side with any remaining veggies. Enjoy!
Jasmine Rice - 300ml
Coconut Cream - 400ml
Coconut & Cashew Mix - 100g
Wooden Skewers - 12
Non-GMO Tofu - 440g
Baby Marrow - 600g
Onions - 2
Bell Peppers - 2
The Sauce Queen Smokey BBQ Sauce - 200ml
Woolies Products in this dish
