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Grilled Kabobs

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These delicious kabobs are a tasty, high protein option at any barbecue. Mixed with colourful vegetables, you get maximum antioxidant intake, too. Both the ginger and sesame oil featured in the marinade have anti-aging properties. They are also critical for the flavour of the tofu. Be sure to marinate for more than an hour. Serves four.

These delicious kabobs are a tasty, high protein option at any barbecue. Mixed with colourful vegetables, you get maximum antioxidant intake, too. Both the ginger and sesame oil featured in the marinade have anti-aging properties. They are also critical for the flavour of the tofu. Be sure to marinate for more than an hour.

Marinade:
2 Tbsp (30 ml) tamari soy sauce
1 Tbsp (15 ml) expeller-pressed toasted sesame oil
1 Tbsp (15 ml) fresh ginger, finely grated
2 cloves garlic, pressed
1 lb (500 g) extra-firm tofu
1/2 Spanish onion, cut in 1" (3 cm) cubes
16 medium-sized cremini mushrooms, cleaned
1 large green pepper, cut in 1"(3 cm) cubes
1 large red pepper, cut in 1"(3 cm) cubes
1 Tbsp (15 ml) extra-virgin olive oil,as needed.

In a large bowl or flat dish, mix the marinade ingredients. Cut tofu into 1" x 1/2" (3cm x 1cm) pieces, place in marinade, cover and marinate for an hour or more. (Marinate in the fridge two hours or longer.)

Steam the onions for three to four minutes until tender. Alternately thread marinated tofu and vegetables onto skewers. Brush the kabobs with oil and place on the bottom rack of the grill. Cook over low heat, turning often for about 10 minutes or until tofu is grilled.

Serve over a bed of grains with barbecue sauce and a salad. Serves four.

Source: alive #248, June 2003

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