Creamy Tofu and Red Grape Kebabs

It certainly is the season for comfort foods. It is also the season for a lot of action on the calendar, in addition to the usual try adding some Indian festivals to the mix. It is for times like this my tofu and red grape kebabs come in handy.

These kebabs are surprisingly simple and works well either as an appetizer or a main meal. Leftovers can be tossed up with tomatoes, cilantro and onions to make a quick and fragrant stir-fry. With my kids it’s all about the bamboo skewers. Despite their creamy texture and appearance, these kebabs are vegan and gluten-free to boot.  The secret ingredients in this marinade are maple syrup and tahini. The base made with wonderful thick sesame paste offers a deep rich texture for spices and clings well to the tofu. These kebabs with their gentle golden colors melded with the delicate red sweetness of the roasted grapes brings a recipe that is perfect for these cool and sunny fall days that we have been having. The golden yellows, deep oranges and bright reds all make me think of the holidays.

The real reason why this recipe works on a weekend is because of how flexible it is. It marinates by itself and gets done in less than 15 to 20 minutes. It works either in the oven or on a cast iron pan and of course works fine on a grill, but looks like our grilling days are over for the season.  The kids are always disappointed if they do not have essential comforting food on weekends. They usually like to sit down and chat over food, with each other and with us.  It is very inspiring for me to realize how much they have come to appreciate the comfort of eating, the act of sharing, caring and breaking bread together.

The challenge for me to recreate this in a world that is on the go, in between rituals of dance, homework and other activities and not to mention hustling and trying to sell books, LOL one can never forget that!  Earlier this week I was invited by the Canadian maple folks to join their contest, you think someone might have told them of my maple syrup obsession affection.

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Creamy Tofu and Red Grape Kebabs

Prep Time: 2 hours, 10 minutes

Cook Time: 20 minutes

Yield: Serves 4

A creamy sweet and savory creation with tofu, maple syrup, red grapes and comforting seasonings.

Ingredients

½ cup tahini
1 tablespoon grated ginger
1 tablespoon powdered coriander seeds
1 teaspoon red cayenne pepper
½ teaspoon fennel seeds (powdered)
1 teaspoon cumin seeds (powdered)
½ teaspoon freshly grated nutmeg
1 tablespoon dried fenugreek leaves (optional)
Salt to taste
2 limes
¼ cup plus 2 tablespoons pure dark maple syrup
10 – 12 ounces extra firm tofu
1 tablespoon fresh chopped thyme leaves
25 to 30 red grapes
2 tablespoons olive oil for cooking
1 red onion, sliced
Chopped Chives to garnish

Instructions

Place the tahini in a blender. Add in the coriander seeds, ginger, coriander powder, cayenne pepper, cumin, grated nutmeg and the fenugreek leaves (if using). If you find it difficult to get the fenugreek leaves you can leave them out, otherwise the maple like fragrance of fenugreek leaves will actually complement the deep notes of the maple syrup.
Add in the salt, squeeze in the lime juice and add in the maple syrup. Blend this to a smooth marinade.
Cube the tofu and add to the tahini maple marinade and set aside for 2 hours. This mixture can be left overnight in the refrigerator.
Mix the thyme with the remaining two tablespoons of the maple syrup.
Lightly toss the grapes in this mixture.
To assemble, skewer the tofu and the red grapes alternately.
Either pre-heat the oven to 375 degrees and drizzle a baking dish with the olive oil.
Place the skewers in a single layers and bake for 10 minutes and turn and add the onions and bake for another 6 to 7 minutes and finish by broiling on low for a couple of minutes.
Alternately heat a cast iron skillet and drizzle with oil place the skewers in a single layer and cook for 4 to 5 minutes on each side, letting the cubes turn gently golden. They need to be turned 4 times and halfway into the process you can add the onions in a corner to allow them to cook a little.
Arrange the skewers on a plate and serve them garnished with chopped chives.

Notes

The prep time includes 2 hours for marinating.

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