Herby Marinated Tofu Kebabs
Serves
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
1 small zucchini (courgette)
1 red bell pepper
1 orange bell pepper
1 medium yellow or purple onion
10 white button mushrooms
12 oz (350 g) extra firm tofu, pressed, drained
2 cups (400 g) cooked quinoa (or substitute rice)
For the herby marinade:
1 bunch fresh parsley
1 cup (40 g) fresh cilantro
¼ cup (10 g) fresh oregano
2 limes, juiced
3 tbsp red wine vinegar
⅓ cup (80 ml) extra virgin olive or avocado oil
4 cloves garlic, peeled, bruised
½ tsp crushed chili flakes
½ tsp salt
⅛ tsp pepper
1 bunch fresh parsley
1 cup (40 g) fresh cilantro
¼ cup (10 g) fresh oregano
2 limes, juiced
3 tbsp red wine vinegar
⅓ cup (80 ml) extra virgin olive or avocado oil
4 cloves garlic, peeled, bruised
½ tsp crushed chili flakes
½ tsp salt
⅛ tsp pepper
¼ cup (10 g) fresh oregano, to garnish
Nutrition
(Per Serving)
Calories
462
Fats
26 g
Protein
21 g
Carbs
36 g
Instructions
- Place all herby marinade ingredients into food processor or blender and pulse until combined, but not completely smooth. Set aside.
- Cut zucchini, peppers, and onion into large pieces. Cut tofu into 1-inch cubes. Place vegetables, mushrooms, and tofu into large bowl and pour herby marinade over. Toss marinade until completely coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes.
- When ready to cook, alternate vegetables and tofu on skewer, making 6 to 7 large skewers.
- To cook kebabs, place them onto preheated barbecue or cast-iron grill plate on stove. Grill for 3 minutes on each side over medium-high heat until heated through and vegetable edges start to brown. Serve over bed of cooked quinoa or rice and garnish with fresh oregano (optional).