When grilled to smoky perfection, chunks of tofu will even appease passionate carnivores. The silky nut sauce adds delicious richness to each bit. Consider serving over whole grain rice.
Tofu Mushroom Kebabs with Nut Sauce
Ingredients
- 3 Tbsp (45 mL) peanut butter or almond butter
- 3 Tbsp (45 mL) light coconut milk
- 1 Tbsp (15 mL) reduced-sodium soy sauce or tamari
- Juice of 1/2 lime
- 2 tsp (10 mL) grated orange zest
- 1 tsp (5 mL) grated fresh ginger
- 1/4 tsp (1 mL) chili pepper flakes
- 1 package extra-firm tofu, drained and cut into 1 in (2.5 cm) squares
- 1/2 lb (225 g) crimini mushrooms, stems removed
- 2 small zucchini, cut into 1 in (2.5 cm) thick rounds
- 1 bunch green onions, white and light green parts only, trimmed into 1 in (2.5 cm) lengths
- 1 tsp (5 mL) sesame seeds
- 1/4 cup (60 ml) chopped cilantro
Nutrition
Per serving:
- calories120
- protein9g
- fat8g
- saturated fat1g
- trans fat0g
- carbohydrates7g
- sugars1g
- fibre2g
- sodium86mg
Directions
01
Whisk together peanut butter or almond butter, coconut milk, soy sauce or tamari, lime juice, orange zest, ginger, and chili flakes.
02
Preheat grill to medium-high and grease grill grate. In alternating order, thread tofu, mushrooms, zucchini, and green onions onto 8 skewers. Brush some nut sauce on skewers. Grill kebabs for 8 minutes, turning once halfway, or until vegetables are tender and tofu is golden. Brush on more sauce halfway through grilling.
03
Serve garnished with sesame seeds and cilantro.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
