MasterChef Finalist Giovanna Ryan’s Cherry and Tofu Kebabs with Cherry Barbecue Sauce

The cherry barbecue sauce takes a little time but it is super easy and really worth it! The recipe makes more than you need but you can keep it in the fridge for up to a month. You could replace the tofu with halloumi or chicken if you’re not vegan to make a cherry tasty alternative.


To make the sauce, peel and finely chop the onion and garlic. Heat the olive oil in a saucepan and add the chopped onion and garlic. Cook over a medium heat until soft but not browned. Add all of the remaining ingredients except for the whole cherries and the tofu. Bring to the boil then turn down to a simmer and cook down until the mixture is thick and syrupy, around 30 minutes. Remove from the heat and blend with a hand blender or in a food processor until smooth. Set aside to cool.

Cut the tofu into roughly 1 inch cubes. Slide the cherries and tofu cubes onto skewers, alternating each one. I keep the cherries whole because it helps to hold their shape when they’re barbecued but you can take the stones out if you prefer. Brush the kebabs with the barbecue sauce and grill over a high heat on the barbecue for a couple of minutes each side until caramelised. Remove and brush with a little more sauce.

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For 2 servings:

350g extra firm tofu
350g cherries, halved and pitted
150g whole cherries
2 tablespoons olive oil
1 small brown onion
2 cloves garlic
200ml tomato ketchup
4 tablespoon dark brown sugar
100ml orange juice
2 tablespoons white wine vinegar
1 teaspoon chilli flakes
1 tablespoon smoked paprika
Salt and pepper