Makes 4 servings
2 (14-ounce) packages extra firm organic tofu
2 cups Chipotle Marinade (see recipe below)
3 medium zucchini, cut into 1-inch circles
1 medium red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into 1-inch wedges
12 cherry tomatoes
1 cup pineapple cubes
1. Slice each block of tofu in half horizontally, and, in cross-hatch pattern, make two slices vertically and two slices horizontally for a total of 36 tofu cubes. Place tofu in a glass 9x13-inch baking dish. Pour 1 cup marinade over tofu, cover and refrigerate for 1 to 24 hours.
2. Heat grill or grill pan to medium heat. If using a charcoal grill, set and light fire using coals or mesquite about 30 minutes before cooking time. Soak bamboo skewers in hot water for 20 minutes.
3. Alternating ingredients, thread tofu, vegetables and pineapple cubes on skewers. Place kabobs over hot coals on well-oiled grill rack. Cook about 10 minutes, or until done, turning once and taking care that vegetables don't burn. Serve with remaining 1 cup marinade.
Makes 2 cups
1 cup vegetable broth
1 clove garlic, minced
1/3 cup honey
1/4 cup tamari soy sauce
1 chipotle in adobo sauce, minced
1-1/2 tablespoons Adobo sauce
1-1/2 teaspoons granulated onion powder
1 tablespoon Dijon mustard
1 tablespoon fresh chopped cilantro
Whisk together broth, garlic, honey, soy sauce, chipotle and adobo sauce in a 2-cup liquid measuring cup. Add onion powder, mustard and cilantro and mix well. You can make marinade up to 2 days ahead and store it in the refrigerator until ready to use.
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