Smoked Tofu Kebabs with Black Bean Rice and Tahini Sauce

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These kebabs are perfect for an outdoor meal. In the summer, they’d be great on the BBQ and in the winter they’re ideal to serve at a bonfire. Simply serve with the tahini sauce as a dip. Alternatively, serve with both the black bean rice and tahini sauce as a complete meal that is quick and easy; a perfect week night dinner.

I’m a firm believer that most veggies taste better when grilled or roasted. For this, olive oil spray is your best friend. You’ll use a lot less oil using a spray but you’ll still get perfect, delicious grilled veggies. To make these kebabs really amazing I used smoked tofu. I’ve posted recipes using smoked tofu before as I love its firm texture and fantastic flavour; it really livens up any meal! You can find it in health food stores or online and it’s really worth getting hold of. It comes vacuum packed and is full of flavour so there’s no need to press or marinate before using. If you can’t get hold of smoked tofu you could use marinated tofu, available in some large supermarkets, or five-spice tofu, found in Asian grocery stores.

To accompany the kebabs is a really simple black beans and rice recipe along with super-easy tahini sauce that packs a real flavour punch. I cooked mine in the grill built into my oven but if you have a big enough griddle pan you can cook the skewers on that instead. Remember to soak your bamboo skewers before use to prevent burning. Simply submerge completely in cold water for 20-30 minutes.

Smoked Tofu Kebabs with Black Bean Rice and Tahini Sauce

Serves 4


For the rice: 300g basmati rice

400g can black beans, drained and rinsed

Juice 1 lime

1 tbsp liquid aminos or soy sauce

For the kebabs: 200g smoked tofu, cut into 3/4” cubes

200g mushrooms, halved

1 red and 1 yellow pepper, cut into large chunks

1 red onion, peeled and cut into wedges

Liquid aminos or soy sauce

Olive oil spray

For the tahini sauce: 100g tahini

Juice 2 limes

Pinch of paprika

Pinch of salt

You will also need: 8 bamboo skewers (soaked in cold water for 20-30 minutes)

  1. Place the rice and black beans in a medium saucepan and add one litre of water. Stir, cover and bring to the boil. Turn heat to low and simmer gently until all the liquid has been absorbed. Turn off the heat and leave undisturbed for ten minutes. Add the liquid aminos or soy sauce and the lemon juice and mix well. Cover to keep warm until serving.
  2. Meanwhile, preheat the grill to medium-high. Thread the tofu and vegetables onto the skewers and place on the grill pan. Cook under the grill for about 5-8 minutes each side until the tofu is golden. Cook in two batches.
  3. To make the tahini sauce, place all the ingredients in a bowl and add 150ml hot water (from a freshly boiled kettle). Stir until smooth. To serve, divide the black bean rice between serving bowls and add the kebabs. Top with tahini sauce.

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