Grilled Tofu and Vegetable Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups extra firm Tofu (well pressed)
- ½ cup gluten-free tamari
- ¼ cup Rice wine vinegar
- 1 Tbsp fresh ginger (peeled and finely chopped)
- 1 Tbsp toasted sesame oil (to taste)
- 1 clove garlic cloves (peeled and finely chopped)
- 4 sprigs fresh thyme (plus extra for garnish)
- 1 bunch scallions (rinsed and trimmed)
- 1 red Bell pepper (rinsed; seeded and cut into bite-size pieces)
- 8 button Mushrooms (cleaned)
- 8 Skewer (wooden or metal)
- Oil (to brush grill grate)
- paprika (for sprinkling)
Preparation steps
1.
Cut well pressed tofu into 1 1/2-inch cubes, and place in a shallow dish.
2.
In a small bowl, combine tamari, rice wine vinegar, ginger, sesame oil and garlic. Pour mixture over the tofu and stir to thoroughly coat. Refrigerate and marinate at least 3 hours, or overnight.
3.
Prepare grill for direct grilling and preheat to medium-high heat.
4.
Remove tofu from the marinade and drain well, reserving marinade. Toss prepared vegetables in the reserved marinade. Thread the tofu and vegetables onto the skewers. Brush kebabs with any remaining marinade.
5.
Brush grill grate with oil. Grill kebabs for 3 to 4 minutes on each side, or until tofu is golden brown and vegetables are tender.
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