How to make it

  • 1. Combine margarine, lemon juice, rosemary, garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator for at least one hour.
  • 2. Alternately thread tofu and vegetables on four skewers (about 12 inches or 30 cm long). If using wooden skewers, soak in water at least 30 minutes prior to use.
  • 3. Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.

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