Korean Tofu & Leek BBQ

This recipe is an easy to make, and easy to eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures, firm suitable for grilling and stir-fries, soft for desserts and sauces. Good news for all the women out there suffering with menopausal symptoms, hot flushes, for example, may be improved by incorporating tofu in the diet. Tofu contains phytoestrogens called isoflavones which have a similar structure to the female hormone oestrogen, which could slightly boost the oestrogen levels in women. Sesame seeds have numerous benefits, from heart, skin and hair health to reducing inflammation in the joints.

Why don’t you add some of our Vegan Scotch Eggs to your picnic basket too. Enjoy the fresh air!

500g/17.5oz firm tofu, cut into cubes
80g/2.5oz leeks
10g/0.35oz toasted sesame seeds
For the Marinade:

62.5ml/2fl oz soy sauce (gluten-free optional)
62.5 ml/2fl oz sesame oil
100g/3.5oz apples, cored and chopped into quarters
30ml/1fl oz maple syrup
10g/0.35oz toasted sesame seeds
25g/1oz Korean chilli paste

Combine all ingredients for the marinade in a blender and puree until smooth.
Marinate tofu overnight.
Thread tofu and leek pieces alternately onto skewers.
Pre-heat grill pan to 220C/430F. Coat with non-stick cooking spray.
Grill for 2-3 minutes on all four sides.
Sprinkle with toasted sesame seeds before serving.

View the full recipe at MyNytri Counter →