Page 179 - 28_Days_of_Clean_Eating.sanet.cd

Marinated Tofu and

Vegan
Vegetable Kabobs
Gluten-Free

Fire up the grill and enjoy these tasty tofu skewers without heating
up the kitchen. If it’s cold or rainy outside, you can use an indoor grill
pan instead. To drain the tofu before cutting it, see the Sweet Chili-
Tofu and Sugar Snap Stir-Fry recipe's Cooking Tip on page 182.
Cooking Tip: Soak the wooden skewers in water for 30 minutes
before threading them with ingredients to prevent them from
burning on the grill.

1 pound firm tofu, drained ¹⁄ cup lemon juice
³
and pressed dry ¼ cup water
2 red bell peppers, cut into ¼ cup Dijon mustard
1-inch pieces 2 tablespoons honey
1 red onion, cut into wedges 2 garlic cloves, minced
8 ounces small whole 1 tablespoon grated
mushrooms fresh ginger
2 cups fresh pineapple chunks 2 tablespoons chopped
¹⁄ cup avocado oil fresh cilantro
³
1. Cut the tofu into 1-inch cubes. Thread the tofu, bell peppers,
onion, mushrooms, and pineapple alternately onto 8 (10-inch)
wooden skewers.
2. Place the skewers in a baking dish.
3. Whisk together the oil, lemon juice, water, mustard, honey,
garlic, ginger, and cilantro. Pour the mixture over the skewers.
Cover and refrigerate the kebabs for 2 hours.
4. Preheat the grill to medium heat.
5. Grill the kabobs for 10 minutes, turning occasionally, until the
vegetables are tender.
6. Serve the kebabs on the skewer.
Serves 4. Prep time: 15 minutes. Cooking time: 10 minutes.
Total time: 25 minutes (plus 2 hours to marinate).

Per serving: Calories: 238 Fat: 8.3g Saturated Fat: 1.7g Protein: 13g
Carbohydrates: 31.3g Fiber: 6.2g

178 28 Days of Clean Eating