Like many people I know, not everyone is a fan of tofu.
I completely understand, tofu can be tasteless and just plain boring, but this tofu recipe I saw on the Food Network changed that completely. Yes, I still like tofu plain and straight out of the container, but this recipe even made my sister love tofu and she is the pickiest eater.
Aside from the delicious tofu recipe, here is a tip that I love to do when making kabobs of any kind. My tip is to cook all the veggies and protein that may be chicken, beef, tofu, seafood, etc. separate. After cooking it separate, you can assemble your skewers. I do this because I have noticed every time I would put my raw protein and raw vegetables on my skewers and cook them, the chicken or any other protein will still be raw in the center and the vegetables would burn. Then when it was time to serve the protein would be fine and well cooked but the vegetables would be black. Now, that I have given you my key to perfect kabobs, lets get to the recipe.
TOFU INGREDIENTS: (Food Network Recipe)
- 1 14oz Extra Firm/Firm Tofu Package
- 1 Garlic Clove
- 1 teaspoon Sesame Oil
- 1/3 cup Low Sodium Soy Sauce
- 1/3 cup Fresh Orange Juice
- 3 Limes
REST OF INGREDIENTS:
- 1 Red Bell Pepper
- 1 Avocado
- 1 Red Onion
- Handful Cilantro
- 1 cup Quinoa
- 2 Limes
- 2 Tablespoon Grape Seed Oil
- Metal or Wooden Skewer Sticks
1. First, Prep the tofu. In a bowl combine, low-sodium soy sauce, sesame oil, zest of orange, freshly squeezed orange juice, minced garlic, and limes. Mix, then add cubed tofu. Make sure all tofu cubes are well coated in marinade. Place in fridge for 30min-1 hour(Longer tofu sits in marinate the better it absorbs the marinade).
2. While tofu is in fridge, cook 1 cup of quinoa along with 2 cups of water. Cook over medium-low heat for about 20 minutes or until quinoa absorbs water.
3. Chop red bell pepper and red onion into large squares so it is easy to put through skewers later on.
4. In a bowl, marinate bell pepper and red onion with 1 tablespoon of grape seed oil along with salt & pepper.
5. Then in a pan stir fry the bell pepper and onion until the vegetables have a bit charred and have the appearance of grill marks.Once all are cooked or “grilled,” place aside.
6. After you have marinaded the tofu to your desired time (at least 30 min), in a pan over medium heat, add 1 tablespoon of grapeseed oil and begin placing all the cubes on the pan. Cook each side of the tofu cubes until golden brown. Do not pour in excess marinade. We will reduce the marinade in a small pot to use as a sauce for the kabobs.Place all tofu cubes on a plate, place aside as well.
7. The quinoa should be done. Measure 1/2 cup (serving size for 1 person) of quinoa into a bowl. Squeeze in 1 lime and add chopped cilantro, salt and pepper and mix into quinoa.
8. Now that you have the components done and ready to go, you can start assembling the the kabobs. I alternate from bell pepper to avocado cube to tofu to red onion and repeat until I reach the top. Each skewer should contain 3 pieces of tofu.
9. Once the kabobs are assembled, place two on a plate along with 1/2 cup of cilantro lime quinoa, and the reduced excess marinade (reduce marinate: in a small bowl over low heat, cook marinate from tofu until it thickens up a little, then you will have a sauce)
There, you are done. It looks complicated to make, but it is not. It is actually really easy and best of all delicious. I promise you, this will make you love tofu.
Hope you enjoy and as usual comment below if you try this out!