Every month, Canadian content creator Margaux Verdier shares her love of dairy-free, mostly-plant-based dishes. On the menu this month? A grilled broccoli salad with edamame and croutons.

During the summer, I have to make the most of corn, (a.k.a. my favourite food). I like to incorporate it into my recipes in all sorts of ways, like here, in a pineapple salsa! I’m a big fan of sweet and savoury, and the salsa pairs perfectly with Asian-style tofu skewers that taste like heaven!

Maple and Lime Tofu Skewers With Corn And Pineapple Salsa

Ingredients

Corn and Pineapple Salad
Kernels from 2 ears of corn, cooked
1 cup (250 ml) diced pineapple
1 tbsp (15 ml) lime juice
1 small chili pepper, finely chopped
1 drizzle sesame oil

Tofu Skewers 
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) lime juice
3 tbsp (45 ml) maple syrup
2 garlic cloves, minced
1/2 tsp (1.25 ml) salt
1 block (454 g) cubed firm tofu
3 tbsp (45 ml) cornstarch
4 to 8 small wooden skewers

METHOD

Corn and Pineapple Salad
1. In a small bowl, combine all salsa ingredients.

Tofu Skewers
1. In a bowl, combine soy sauce, lime juice, maple syrup, garlic and salt.
2. Thread tofu pieces onto skewers.
3. In a skillet, heat oil over medium-high heat and brown tofu brochettes for about 3 minutes on each side.
4. Pour the sauce over the skewers and cook for a few more minutes. Remove skewers and let sauce reduce for 3 minutes.
5. Serve the tofu skewers over rice with the corn and pineapple salsa and extra sauce.

Discover other recipes:
Basil Whipped Tofu Crostinis
Udon Noodles with Crispy Tofu
Green Gaspacho with Honeydew Melon and Basil