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Summer Veg & Tofu Skewers with Blueberry BBQ Sauce - The First Mess
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Summer Veg & Tofu Skewers with Blueberry BBQ Sauce

Blueberry barbecue sauce with ginger and maple syrup is a simple way to make grilled summer vegetable and tofu skewers extra delicious. The sticky sauce can be made well ahead of time with under 10 ingredients.
Cuisine American, BBQ
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 ingredients, avocado oil, balsamic vinegar, bell peppers, blueberries, chili flakes, garlic, ginger, maple syrup, peaches, red onion, tofu, tofu recipes, tomato paste, zucchini
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Equipment

  • Grill

Ingredients

Blueberry BBQ Sauce

  • 1 cup blueberries
  • 1 small onion, grated with a box grater
  • 1 clove garlic, finely minced
  • 2- inch piece of ginger, peeled and finely minced
  • 2 tablespoons pure maple syrup
  • 1 tablespoon tomato paste
  • ½ teaspoon gluten-free tamari soy sauce
  • ¼ cup balsamic vinegar
  • sprinkle of chili flakes (optional)
  • sea salt and ground black pepper, to taste

Grilled Veg & Tofu Skewers

  • 1 block of extra firm tofu (350 grams/12 ounces)
  • 1 bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 large peach, cut into 8 wedges
  • 1 small red onion, cut into 1-inch pieces
  • avocado or other high heat-tolerant oil spray
  • sea salt and ground black pepper, to taste

Instructions

  • Make the blueberry barbecue sauce: In a medium saucepan, combine the blueberries, grated onion, garlic, ginger, maple syrup, tomato paste, tamari, balsamic vinegar, chili flakes, salt, and pepper. Set the pot over medium heat and stir. Bring the sauce to a boil and then simmer until blueberries are broken down and sauce is slightly thickened, about 10-12 minutes. Set aside.
  • Preheat your grill to high.
  • Drain the tofu and cut it into 1-inch cubes. Thread the tofu cubes, bell pepper, zucchini, peach, and red onion onto your skewers. Don’t overload the skewers! Spray or drizzle the veg and tofu with oil on all sides and season with salt and pepper.
  • Grill the skewers until light char marks appear on all sides. Then, brush the skewers with about half of the blueberry barbecue sauce. Grill the sauced skewers for another minute or so. Remove the skewers and serve them hot with extra blueberry barbecue sauce on the side.

Notes

  • As I mentioned in the post, I could see this barbecue sauce pairing nicely with plenty of different proteins. You could make this on a meal prep day and store it in a sealed jar in the refrigerator for up to one week.
  • I use metal skewers, but if you don’t have those, you’ll need to soak some wooden skewers ahead of time for this recipe.