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Fire up the grill and treat your taste buds to these delicious veggie tofu skewers, which are fun to eat and ready in 35 minutes. Extra-firm tofu holds its shape and sits snugly on the skewers next to tender steamed sweet potato, umami-rich mushrooms, sweet bell pepper, and earthy broccoli. A lime-infused peanut sauce lends rich flavor without weighing you down; it gets brushed on before grilling, giving the veggies and tofu a finger-licking-good smoky nuttiness. To finish, serve atop brown rice (or another whole grain) with a dollop of the remaining sauce and a sprinkle of fresh cilantro and sliced Thai chiles, if you like. These scrumptious skewers are also fantastic as a festive appetizer.
Tips
Tofu: Be sure to use extra-firm tofu and press out as much liquid as you can so it holds together when skewered.
Wooden skewers: If using wooden skewers, soak them in water for 30 minutes before using them.
Gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.
Cooked brown rice: This recipe calls for cooked brown rice; if you don’t have that on hand, get that started first.
For more inspiration, check out these tasty ideas:
- Stir-Fry Wraps with Peanut Dipping Sauce
- Summer Squash Veggie Skewers Over Edamame Quinoa
- Grilled Tofu Kabobs with Rhubarb-Balsamic Glaze and Quinoa Pilaf
- Stir-Fry with Peanut Sauce
- ¾ cup low-sodium vegetable broth
- 3 tablespoons natural peanut butter
- 3 tablespoons lime juice
- 1½ tablespoon pure maple syrup
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ½ cup sliced scallions
- 2 medium sweet potatoes, cut into 1¼- to 1½-inch cubes
- 2 cups broccoli florets
- 12 oz. extra-firm tofu, pressed to remove liquid and cut into 1¼-inch cubes (see tip, recipe intro)
- 1 8-oz. package fresh button mushrooms
- 1 red bell pepper, cut into 1¼- to 1½-inch chunks
- 4 cups cooked brown rice
- Fresh cilantro and/or sliced fresh Thai chiles (see tip, recipe intro) (optional)
Instructions
- For peanut sauce, in a small bowl whisk together the first six ingredients (through cayenne pepper). Stir in ¼ cup of the scallions. The sauce should be thin enough to brush over skewers, so whisk in additional broth, if needed.
- Place sweet potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 minutes. Add broccoli; steam 2 minutes more or until broccoli is just tender and sweet potatoes are tender. Let cool.
- Thread sweet potatoes, broccoli, tofu, mushrooms, and bell pepper onto 12 skewers. Brush vegetables with 2 to 3 tablespoons of the peanut sauce.
- Grill skewers, covered, over medium-high 6 to 10 minutes or until vegetables are tender and start to brown.
- Serve skewers with rice. Drizzle with the remaining peanut sauce and sprinkle with the remaining scallions. If you like, top with cilantro and/or Thai chiles.
The post Grilled Veggie and Tofu Skewers with Peanut Sauce appeared first on Forks Over Knives.
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