Apostle Hot Sauce Chipotle Tofu Skewers with Saint Matthew - Jade and May

Apostle Hot Sauce Chipotle Tofu Skewers with Saint Matthew

Apostle Hot Sauce Chipotle Tofu Skewers with Saint Matthew

We no longer need to see the veggie Option at a BBQ being the boring veggie burger patty fried up as an afterthought.  Check out the this Chipotle Tofu Skewers with Saint Matthew recipe which will have any of your full flavour loving BBQ goers appreciating this zesty feed which packs a real punch in depth and textures.  We recommend you make many.


Tofu skewers:
400g Firm Tofu
150ml Bottle of St Matthew - Chocolate & Manuka Chipotle Hot Sauce
Wooden or metal skewers 

Coriander and Lime Crema:
1 Cup Dairy Free Sour Cream
1 Bunch Coriander
1 Spring Onion
1 Jalapeño, Deseeded
2 Tbsp Lime

Pineapple Salsa:
2 1/2 Cups Fresh Pineapple, Chopped into 1cm pieces
1/2 Red Onion, Diced
1/2 Capsicum, Diced
1/4 Cucumber, Diced
1-2 Jalapeños, Diced
3 Tbsp Orange Juice
3-4 Tbsp Lime Juice
1 Bunch Coriander, Chopped
Salt & Pepper to taste


Remove the tofu from its packaging and drain off any excess liquid. Slice the tofu into four even pieces lengthways, then add to a tray lined with paper towels.

Next, you need to press the tofu to remove as much liquid as possible. Place another paper towel on top of the tofu, followed by a second tray. Weigh the tray down with a few cans or cook books.

After 15 minutes of pressing, slice each piece of tofu into four cubes (the cubes should be about 1 inch long and half an inch wide/deep). From here, place the tofu into a zip lock bag or a bowl. 

Pour 75mls or half a bottle of the Saint Matthew hot sauce over the tofu, then massage, coating all the cubes in the sauce. Marinade for about 20 minutes or up to 8 hours in the fridge. 

For the pineapple salsa, add all the chopped up ingredients to a bowl and mix well to combine. Season to your liking with salt and pepper. Cover and set aside in the fridge until needed.

For the coriander and lime crema, add all the ingredients to a blender and blend to a smooth sauce. If the sauce is too thick, add a splash of water, season with salt and pepper to taste. Set aside in the fridge until needed.

If using wooden skewers, soak in cold water for 30 minutes, then heat your oven to grill (high).

Remove the tofu from its marinade and thread onto the skewers. Place a wire rack onto an oven tray, followed by the tofu skewers. Place under the grill, turning every 3-4 minutes - I usually leave the oven door open for this. 

Once the skewers have done a full rotation, repeat the process for a second time, this time basting each turn with the remaining Apostle Hot Sauce Saint Matthew hot sauce.

You can serve the skewers on a pile of your pineapple salsa with a drizzle of coriander crema or alternatively you can use this recipe as a delicious vegan taco filling.