INGREDIENTS:
Hoisen Sauce:
- 1/4 cup + 2 tablespoons hoisen sauce
- 2 tablespoons lime juice – I used key limes
- 2 tablespoons brown rice vinegar
- 2 tablespoons low sodium tamari
- 2 tablespoons toasted sesame oil
Kebabs:
- 14 oz. firm or extra firm tofu, drained and pressed with a heavy object on top for 15 min.
- 2 -4 cups of your favorite vegetables: the recipe used red onion, yellow squash, zucchini, and bell pepper
- olive oil
INSTRUCTIONS:
- Hoisen Sauce: Mix all the marinade ingredients together. Reserve half in another container for dipping.
- Kebabs: Cube the drained and pressed tofu into 1″ cubes and let sit in the marinade for at least an hour to overnight.
- Cut vegetables in large chunks. Skewer tofu and veggies on skewers. If using bamboo skewers, soak in water for 20 minutes to 3 hours first. Brush veggies with olive oil and grill with marinated tofu on grill pan or grill over medium high heat until grill marks appear, and veggies are tender. Turn over and grill the other side.
- Serve over quinoa or rice, if desired.
Source: Create Mindfully
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