| Prep: 20 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 10g | 1.5g | 35g |
| sugars | fibre | protein | salt |
| 20g | 4g | 12g | 1.2g |
I’ve always had a fondness for meals that bring together complex flavors in a simple presentation. And that is precisely what makes this recipe for Vegetable Hummingbird and Tofu Skewers one of my favorites. Much like the city I hail from, this beautiful and colorful dish is a vibrant tapestry of diverse aromas, textures, and tastes. It’s a bit of New York in every bite—an embodiment of the macaronic spirit of the culinary masters of the Big Apple.
The Fusion of Flavors
The magic of the Vegetable Hummingbird and Tofu Skewers is in its melange of flavors. It leverages the freshness of the vegetable hummingbird, a delightful exotic flower also called the Sesbania; The floral notes of this plant offer a distinctive sweetness that pairs beautifully with the savory taste of the tofu. The natural sugars of the pineapple chunks, when caramelized over the flame, injects a playful hint of tropical tanginess—something that reminds me of those one-of-a-kind New York summer nights.
Healthy and Hearty
Not only does it please the palate, but this recipe also serves up a hearty dose of health benefits in each skewer. Tofu is a great source of protein, and it’s excellent for heart health. Vegetable hummingbird, on the other hand, is rich in dietary fiber and is known for its anti-inflammatory properties. Not to forget, bell peppers and onions supply a tremendous amount of vitamins and antioxidants too. So, you’re not just savoring delicious skewers; you’re also nourishing your body.
Perfect Pairings and Possibilities
These skewers work well as a standalone dish, a light lunch, or a starter for a feast. They remind me of kabobs or shish kebabs, given the similar cooking style. But the mesmeric medley of flavors means that they’re definitely not just your everyday skewers. You can beautifully pair these skewers with a light salad, a bowl of zesty rice, or even a portion of crispy fries. The options are as endless and vibrant as the city itself.
Prepping and grilling these skewers is an experience akin to preparing for a stage performance—there’s the anticipation, the attention to detail, and, ultimately, the joy of a well-received act. Every time I serve this dish, it stirs up a standing ovation at the dinner table.
What You’ll Need
- 1 large vegetable hummingbird
- 1 block of firm tofu
- 2 large bell peppers
- 1 large onion
- 1 cup pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
- 6 skewers (metal or bamboo)
Method
Step One
Start by prepping your ingredients. Cut the vegetable hummingbird into bite-sized pieces. Drain the tofu and cut it into cubes. Core and cut the bell peppers into chunks. Peel and chop the onion into large pieces. If you’re using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning.
Step Two
In a small bowl, combine the soy sauce, honey, olive oil, fresh ginger, minced garlic, and salt and pepper. Stir until well mixed.
Step Three
Place the cut vegetable hummingbird, tofu cubes, bell peppers, onion pieces, and pineapple chunks in a large mixing bowl. Pour over the sauce and gently mix to coat the ingredients. Let it marinate for at least 15 minutes for the flavours to infuse.
Step Four
Preheat your grill or grill pan over medium heat. Thread the marinated ingredients onto the skewers, alternating between the vegetable hummingbird, tofu, bell peppers, onion, and pineapple. Save any remaining marinade for basting.
Step Five
Place the skewers on the grill or grill pan and cook for about 10 minutes, turning frequently and basting with reserved marinade, until the ingredients are charred and cooked through.
Step Six
Remove from heat and allow the skewers to cool slightly before serving. Enjoy your vegetable hummingbird and tofu skewers!
