sticky (broiler) bbq
Being a plant-based foodie in the summertime at BBQs definitely leaves something to be desired. I know that there are people out there who get excited about grilled veggies, corn, etc., but I have to be honest, I am not one of them. I always leave BBQs feeling like I had a very uninteresting snack. (is this just me!?)
But this is a plant-based BBQ meal that I am super excited to share with you!! This sticky marinade is very easy to make, and the best part for me is that you get the BBQ flavor under the broiler...no need to fire up a grill! Or fire up the grill, but be warned this marinade is full of ooey-gooey deliciousness so you may have a bit of a clean up! ;P
The longer you let your tofu and mushrooms sit in the marinade, the more flavorful it will be. I suggest at least an hour, but even if you do not plan ahead and leave time for soaking, this will still be scrumptious. Tonight I poured the marinade over and threw it right in the oven, and it was absolutely flavorful enough to make me want to eat ALL THE SKEWERS!
Sticky BBQ RECIPE
Marinade covers 5 skewers of tofu and 5 skewers of mushrooms, which served 4 people.
4 Tablespoons liquid amino acids (soy or coconut) or substitute soy sauce
2 Tablespoons agave nectar (or any liquid sweetener of choice)
2 Tablespoons olive oil
2 Tablespoons rice wine vinegar
2 Tablespoons organic ketchup
1 teaspoon sriracha (or more!)
1 teaspoon arrowroot powder (sub cornstarch if you do not have arrowroot...this will thicken the marinade so it is an important ingredient)
1 teaspoon garlic powder
Put all marinade ingredients into a mason jar, cover with a lid and shake well. Cube 1 package of extra-firm tofu into 32 even squares (4 cuts down the length, 4 down the width, and 1 to split the block thickness in half). Put cubes and whole mushrooms on skewers, leaving a small amount on each end to leave you space to pick each one up. Place skewers on a rimmed baking sheet, and pour the marinade over the top of everything. Roll them around a bit to get the marinade on all sides. Put under the broiler on low for about 20 minutes, taking care to watch the skewers and flipping them when they brown on one side. How often to flip will depend on the strength of your broiler, but for me I flipped about every 4 minutes. Before serving, I used a silicone pastry brush to get some of the marinade that fell off back onto the tofu and mushrooms.
This sticky sauce is so delicious, my kids were licking their plates! Also, this would be great on cubes of squash, tomatoes, vidalia onions and much more :)