Grilled Tofu Kebobs

Photo: Randy Graham, Valley Vegetarian

My meat-eating friends do not believe me when I say you can barbecue “tofu”. The question always arises, “Doesn’t it slip through the grill”?  The answer is no. The secret is not to use hard or firm tofu from the produce department, but to look in the natural foods section and buy “organic” tofu. The texture is very solid. Here’s a simple marinade for the tofu and ideas for adding fresh vegetables to the skewer.

1 pound organic tofu (cut into 2 inch cubes)
1 tablespoon extra virgin olive oil
1 cup organic Tamari (reduced sodium)
4 tablespoons agave
4 tablespoons gluten-free catsup
2 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 large red onion (cut in half and then into wedges)
1 large green bell pepper (cut into 2 inch pieces)
1 large yellow bell pepper (cut into 2 inch pieces)
12” bamboo skewers (soak in water for 2 hours or more)

Drain liquid from tofu and rinse thoroughly under warm water. Pat tofu dry and cut into two-inch cubes. Combine and mix the olive oil, Tamari, agave, catsup, lemon juice and garlic. Add tofu cubes to this mixture. If there is not enough marinade to cover the tofu, add a little water until the tofu is substantially covered. Let marinate for at least one hour if not over night.

Tofu Kabobs Prep

To cook, preheat BBQ to medium heat. Skewer tofu, onion and bell peppers and place on grill. Cover and BBQ for approximately 10 minutes. Turn skewers over and brush with marinade. BBQ for another 7 minutes or until onions and peppers are cooked through. Serve with my Fresh Garden Chop Saladrecipe for a light summer meal.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Dinner, Gluten-Free, vegan and tagged . Bookmark the permalink.

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