Savory Tofu and Vegetable Kabobs
Ingredients
- 1/8 cup low sodium soy sauce
- 1/8 cup lemon juice
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 1/2 teaspoon sriracha
- 1 teaspoon grated fresh or ground ginger
- 1 scallion, coarsely chopped
- 8 ounces extra firm tofu, cubed
- 1 cup baby bella mushrooms, quartered
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes
Instructions
- To make the marinade, whisk together soy sauce, lemon juice, oil, honey, sriracha, ginger and scallion.
- Put tofu in a shallow bowl and pour over marinade. Cover and let soak for at least an hour or overnight in the refrigerator.
- Meanwhile soak eight wooden skewers in water so they don’t burn under the broiler.
- Thread tofu and vegetables alternately onto the skewers. Brush with extra marinade. Place under a hot broiler or on the grill for about 5 minutes a side, basting occasionally. Heat until vegetables are tender and tofu is golden brown.
- Serve kabobs with your favorite rice or slide tofu and veggies off skewers and put into pita pockets and top with a dollop of plain greek-style yogurt.
