Herby Marinated Tofu Kebabs

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Servings: 4 Prep: 35 min Cook: 20 min Pescetarian Vegan Vegetarian Blender Food Processor Grill Added 5 months ago Updated 5 months ago

Missing nutrition data for: Flat Leaf Parsley, Cilantro, Fresh Oregano, Extra Virgin Olive Oil, Crushed Red Pepper Flakes, Extra Firm Tofu, Zucchini, White Button Mushrooms, Skewer Sticks, White Rice

Ingredients

For the marinade:

4 cloves garlic

1 bunch flat-leaf parsley

1 bunch cilantro ⚠

2 tablespoons fresh oregano ⚠

4 tablespoons lime juice

3 tablespoons red wine vinegar

⅓ cup extra virgin olive oil, or avocado oil ⚠

½ teaspoon crushed red pepper flakes ⚠

½ teaspoon sea salt

⅛ teaspoon ground black pepper

For the kebabs:

12 ounces extra-firm tofu

1 small zucchini ⚠

1 red bell pepper

1 orange bell pepper

1 yellow onion

8 ounces white button mushrooms ⚠

8 skewer sticks ⚠

For the rice:

1 cup white rice ⚠

1 ½ cups vegetable broth

Instructions

1. For the marinade: Peel garlic cloves. Place all ingredients for the marinade into a food processor or blender and pulse until combined, but not completely smooth. Set aside.

2. For the kebabs: Drain and press tofu. Cut the zucchini and peppers into large pieces. Peel onion and cut into large pieces. Cut tofu into 1 inch cubes.

3. Place the vegetables, including mushrooms and tofu, into a large bowl and pour over the marinade.

4. Toss tofu and vegetables in the marinade until completely coated. Cover the bowl with plastic wrap and place into the fridge for at least 20 minutes.

5. While kebabs marinate, soak skewers in water for 20-30 minutes if using wooden ones.

6. For the rice: Cook rice in water according to package directions.

7. When ready to cook kebabs, alternately place vegetables and tofu onto skewers.

8. To cook the kebabs, place them onto a preheated barbecue or cast-iron grill plate on the stove.

9. Grill for 3 minutes on each side over a medium-high heat until heated through and the edges of vegetables start to brown. Serve over a bed of rice.