Grilled Herb Tofu & Vegetable Kabobs
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A beautiful, edible rainbow on a stick. |
Smoky flavors unite the marinated tofu and vegetables into an intense savory delight!
| PICKS FOR MY STICKS |
| Extra firm herb Tofu, cut into squares |
| Green pepper, cut into strips |
| Red pepper, cut into strips |
| Large mushrooms, stems removed |
| Onion, cut into strips |
| Carrots, cut into 1-2″ chunks |
| Zucchini, cut into 1-2″ chunks |
| MARINADE |
| Garlic flavored olive oil |
| Fresh garlic |
| Light Tamari sauce |
| Vegan worcestershire sauce |
| Soy Vay Wasabi Teriyaki sauce |
| Fresh ground pepper |
I only include amounts when I think they are vital to a successful outcome. There are no critical ratios here. Combine as you like.
I steamed only the carrots in a tablespoon of water in the microwave for a few minutes to soften them slightly.
Alternate the cut up vegetables as you spear them. If you are unable to find herb flavored tofu, you can marinate the tofu squares for a few minutes and sprinkle on your favorite herbs before grilling.
Once kabobs are ready, use a basting brush to liberally apply the marinade. Allow to sit with the marinade for 5 minutes and then baste again. Apply fresh pepper.
Grill by regularly rotating the kabobs for approximately 10 minutes until cooked to your liking.
"If you don't sacrifice for what you want, what you want will be the sacrifice."
Hoo-Rag