Grilled Honey Lime Tofu Kebabs
 
Prep time
Cook time
Total time
 
Please note that the prep time does not include time to drain the tofu or marinate the kebabs.
Author:
Recipe type: Main Course
Serves: 6 kebabs
Ingredients
  • 1 pkg extra-firm tofu
  • 2 ears of corn
  • 1 red bell pepper
  • ¼ large red onion
  • 12 baby bella mushrooms, stems removed
  • ¼ cup olive oil
  • ½ lime, juiced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh cilantro
  • 2 tsp honey
  • ½ tsp chili powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
Instructions
  1. Cut the tofu into 12 cubes. Cover with a clean towel and place a heavy pan or book on top to press dry for at least 30 minutes.
  2. In the meantime, cut the corn, pepper, and onion into 12 pieces each, so that you have enough for 2 on each kebab.
  3. Whisk together the last 8 ingredients in a small bowl. Taste and adjust as needed. Pour into a large ziplock bag, making sure to coat the entire bag as evenly as possible.
  4. Layer the tofu, corn, pepper, onion, and mushroom on the skewers. Place them inside the ziplock bag, spreading the marinade over all of the kebabs. Refrigerate lying flat for 2-6 hours, flipping the bag every once in a while to make sure that the marinade is evenly distributing.
  5. Remove from the fridge and turn the oven to broil. Lay the kebabs out in a single layer on a baking sheet, drizzling whatever marinade is left in the bag onto the pan.
  6. Broil for about 13-15 minutes, rotating about every 4-5 minutes to evenly cook the cubed tofu.
  7. Serve immediately, or if storing then let cool and keep in an airtight container int he fridge for 4 days.
Recipe by Lenses and Lentils at https://lensesandlentils.com/grilled-honey-lime-tofu-kebabs/