These Chipotle Agrodolce Tofu Skewers are the perfect high-protein, plant-based main to enjoy at your next cookout. Topped with a sweet and sour sauce and served with fresh avocado mango salsa.
Why You’ll Love These Chipotle Agrodolce Tofu Skewers
- No more being left out from the cookout experience. A great high-protein plant-based option you can enjoy with any of your favorite sides.
- High in nutrition. You get protein from the skewers and a rich fruit and vegetable based salsa to add extra antioxidants to your meal.
- Tofu that is full of flavor. We are not just flavoring the outside of our tofu. Using the boiling method in this recipe helps to get flavor inside of your tofu too!
What is an agrodolce?
As it’s translated name implies, this is a sweet and sour condiment that is typically a mixed reduction of sugar or honey, vinegar, and some fruit or vegetables. When reduced, this Italian sauce can be sticky and can add such a lovely contrast of flavor to a lot of dishes.
Key Ingredients and Substitutions
- Tofu: Use either extra firm tofu or super firm tofu. If using extra firm tofu I recommend boiling in salt water. If you choose not to boil, I recommend pressing the tofu well before using in this recipe.
- Vegetable Broth: I like to use Better Than Bouillon vegetable base, which I reconstitute in water. You can use any of your favorite brands of vegetable broth as an alternative if you choose to boil your tofu.
- Spices: I used a combination of smoked paprika, oregano, garlic powder, and allspice. If you prefer, you can also use your favorite seasoning blend. Always make sure you use enough seasoning so that way you don’t end up with bland tough!
- Chipotle Peppers: Use canned chipotles packed in adobo. If you want a milder chili paste to use, try this with chili garlic sauce instead.
- Vinegar: Works great with either red wine vinegar or white wine vinegar.
- Mango: I recommend either ataulfo or Kent mangos for this salsa as they are sweet in flavor and have the best buttery texture.
- Onion: I used red onion, but white onion is a great alternative.
- Peppers: I recommend jalapeño for a moderate heat. For a spicier option, try serrano.
- Avocado: You can always replace with another mango.
- Cherry Tomatoes: Try with ripe plum or campari tomatoes. If using bigger tomatoes, de-seed before dicing for the salsa.
- Lime: Use fresh for the zest and juice.
- Cilantro: Can also be made with some fresh parsley.
How to Make Chipotle Agrodolce Tofu Skewers and Avocado Mango Salsa
Make the Salsa: In a medium bowl, combine the red onion, jalapeño, mango, tomatoes, avocado, cilantro, lime zest and juice, and a pinch of kosher salt. Gently toss to combine. Cover and refrigerate until ready to serve.
Prepare the Tofu: Tear the tofu into 1-inch chunks (about 30–32 pieces). In a medium saucepan, bring the vegetable broth or generously salted water to a boil. Add the tofu and boil for 5 minutes to firm up the texture.
Marinate the Tofu: Drain the tofu well and pat dry with a clean towel. Transfer to a large bowl, container, or resealable bag. Add tamari, sugar, paprika, garlic powder, oregano, cornstarch, and 1 tbsp avocado oil. Seal and shake gently to coat all pieces evenly.
Assemble Skewers: Thread 4–5 tofu pieces onto each 6-inch skewer (depending on size). You should get 6–8 skewers total.
Cook the Skewers: Heat a large, heavy-bottom skillet over medium heat. Add 2 tbsp avocado oil to coat the bottom. Once hot, place the skewers in the pan with space between each. Cook undisturbed for 7 minutes until golden, then flip and cook another 5–6 minutes until crisp. Transfer to a paper towel-lined plate or cooling rack.
Make the Agrodolce: Reduce heat to medium-low. In the same pan, add chipotle peppers, red wine vinegar, and maple syrup. Whisk to combine and bring to a simmer. Cook until reduced by half, about 9–10 minutes.
Serve: Arrange skewers on a serving plate. Spoon warm chipotle agrodolce over top, then serve along with the avocado mango salsa. Serve immediately.
Expert Tips
- Boil your tofu. You can skip this step, but boiling your tofu will help improve the texture and get more flavor into your tofu. This is possible due to the process of osmosis. The water in your tofu will be replaced by the salt you added into your boiling water. After the tofu is drained and cooled, the tofu will also become firmer in texture without the need to press it.
- Drain your tofu well. If you boil your tofu, make sure to let it sit in a colander for 5-10 minutes to properly drain and remove excess moisture. If not boiling, make sure to press excess water out of your tofu before beginning. I like to press my block of tofu for at least 15 minutes before using.
- Tear the tofu into chunks instead of cubing. This will give your tofu more texture and surface area to cling on to spices and sauce.
- Adjust the spice. Chipotle peppers can be spicy, so if you are sensitive, reduce the amount of chipotle peppers you use in this recipe. You can also replace the chipotle peppers with 2 tbsp of the adobo sauce found in the can of chipotle peppers.
- If using wooden skewers, make sure to soak them in water for 10 minutes before adding your tofu. For reusable metal skewers, I’ve loved these.
Frequently Asked Questions
Make sure you are using a gluten-free tamari/soy sauce. You can also swap the tamari for coconut aminos.
It can, but there are a few things you want to keep in mind.
Use extra firm tofu or super firm tofu as they will hold up the best without crumbling.
– Add a little more oil to your tofu marinade so that the tofu is well coated in oil.
Preheat your grill for at least 10 minutes to ensure the grill grates are hot enough before using. Scrub down the grates as need to make sure they are clean before use.
– Season your grill with a neutral-flavored high heat oil. You can do this by using a well oiled wad of paper towels and metal tongs to rub on to the grate. Repeat 2-3 more times to make sure the grates are well seasoned and create a non-stick surface.
– Alternatively, I’ve also been in love with this carbon steel griddle, that fits on top of a grill. Just brush some oil over the skewers as you rotate to ensure they get a nice golden charred look as they cook.
This recipe is meant to be enjoyed immediately after preparation. If you have leftovers, place in a storage container for up to 2 days. You can reheat on the stove top for a few minutes to warm through, or place in a toaster oven at 350F for 5 minutes.
Make It Balanced
These skewers offer a great source of protein and veggies from the salsa. Try enjoying these skewers with any of the following carbohydrate and fiber rich options.
More Tofu Recipes to Enjoy This Summer
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Description
These Chipotle Agrodolce Tofu Skewers are the perfect high-protein, plant-based main to enjoy at your next cookout. Topped with a sweet and sour sauce and served with fresh avocado mango salsa.
Avocado Mango Salsa
Tofu Skewers
Chipotle Agrodolce
- To a medium bowl, add the onion, jalapeño, mango, tomatoes, avocado, cilantro, lime zest and juice, and a generous pinch of salt. Toss to combine, then cover and place in the fridge.
- Tear the tofu into 1 inch chunks to make roughly 30-32 pieces. Fill a medium saucepan with water and salt generously as you would pasta water. Alternatively, you can use a very flavorful vegetable broth. Bring the water to a boil then add the tofu and boil for 5 minutes.
- Drain the tofu through a sieve, making sure the excess liquid has drained off. Pat the tofu dry, then transfer to a large storage container or resealable bag with the tamari, sugar, paprika, garlic, oregano, cornstarch and 1 tablespoon of oil. Seal the container and gently shake until the tofu is evenly coated.
- Tread 4-5 pieces of tofu onto each 6-inch skewer. You should end up with 6-8 skewers.
- Heat a large heavy bottom skillet over medium heat then add the oil to coat the bottom of the pan (I used 2 tablespoons, but you can add more as needed). When the oil is hot, add the skewers leaving some space between each of them so they are easier to flip. Allow the skewers to cook undisturbed for 7 minutes. Flip the skewer and cook undisturbed for an additional 5-6 minutes. When cooked and golden, transfer to a paper lined plate or cooling rack.
- Return the same pan to medium low heat to make the agrodolce. Add the chipotle, vinegar, and maple syrup then whisk together and bring to a simmer. Continue to simmer until the mixture has reduced by half, about 9-10 minutes.
- Transfer the skewers to a serving plate, then spoon the agrodolce over top to coat the skewers. Serve the skewers with the salsa then enjoy immediately.
Notes
Boil your tofu. You can skip this step, but boiling your tofu will help improve the texture and get more flavor into your tofu. This is possible due to the process of osmosis. The water in your tofu will be replaced by the salt you added into your boiling water. After the tofu is drained and cooled, the tofu will also become firmer in texture without the need to press it.
Drain your tofu well. If you boil your tofu, make sure to let it sit in a colander for 5-10 minutes to properly drain and remove excess moisture. If not boiling, make sure to press excess water out of your tofu before beginning. I like to press my block of tofu for at least 15 minutes before using. Tear the tofu into chunks instead of cubing. This will give your tofu more texture and surface area to cling on to spices and sauce.
Adjust the spice. Chipotle peppers can be spicy, so if you are sensitive, reduce the amount of chipotle peppers you use in this recipe. You can also replace the chipotle peppers with 2 tbsp of the adobo sauce found in the can of chipotle peppers.
If using wooden skewers, make sure to soak them in water for 10 minutes before adding your tofu. For reusable metal skewers, I’ve loved these.
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