Our weather forecast has looked something like this for the past 5 days. I don’t know how much more I can take. Especially when I have to work 9 hour shifts outdoors in this!
But instead of being miserable, I’ve just decided to pretend I’m in Hawaii, lounging in the hot sun and drinking pina coladas on the beach. A girl can dream, right?
It was with thoughts of pina coladas that I came up with these pineapple and tofu kebabs with coconut millet.
Pineapple and tofu kebabs with coconut millet
Serves 3-4 | Vegan
1 block of tofu (450 g)
6 chopped rings of pineapple
1/2 a large red onion
1 small yellow pepper
1 small red pepper
Juice of 2 limes
1 tbsp honey
2 tbsp olive oil
2 tbsp sweet Thai chili sauce
1 cup of raw millet
1.5 cups of water
1.5 cups of coconut milk
2 tbsp shredded unsweetened coconut
Assemble kebabs and let sit in a shallow dish with the marinade for 15 minutes, turning to coat every so often. Grill on BBQ until tofu has browned and veggies are lightly charred. Brush the remaining marinade on top.
In a small pot, bring water and coconut milk to a boil. Add the millet then cover and reduce to a simmer for about 30 minutes, or until all the liquid is absorbed. Stir in shredded coconut before serving.
Luckily we have an indoor grill on our stove because there was no way I was using the BBQ out in the pouring rain! I did brave the downpour to snap some pictures out on our deck though. Oh, the things we do as food bloggers…
Is it just me, or has this been the worst spring ever?
What are your favourite kebab ingredients?