Lemon-herb Grilled Tofu And Vegetable Kabobs
From infoforyourlife 6 years ago
- 25 to make
- Serves 4
Try this simple recipe and see how easy it is to pack your diet with local food.
Ingredients
- • 1/4 cup (60mL) Becel with Avocado Oil margarine, melted shopping list
- • 2 tbsp (15mL) lemon juice shopping list
- • 2 tsp (5mL) chopped fresh rosemary leaves shopping list
- • 1 large clove (15mL) garlic, finely chopped shopping list
- • 1 tsp (2 mL) lemon peel, finely grated shopping list
- • 1/2 tsp (1 mL) salt shopping list
- • 1/4 tsp (1 mL) ground black pepper shopping list
- • 1 package (350 g) extra-firm tofu, drained, patted dry and cut into 16 chunks shopping list
- • 1 large red, green or yellow bell pepper, cut into 12 chunks shopping list
- • 12 small cremini mushrooms, trimmed shopping list
- • 1 medium zucchini, cut into 12 rounds shopping list
- • 12 pieces sweet onion (about 1/4 medium onion) shopping list
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.
People Who Like This Dish 2
- tuilelaith Columbia, MO
- clbacon Birmingham, AL
- infoforyourlife Toronto, Canada
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