Lemon-Herb Grilled Tofu and Vegetable Kabobs

Name: Lemon-Herb Grilled Tofu and Vegetable Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 cup becel with avocado oil margarine, melted; 2 tablespoons lemon juice; 2 teaspoons chopped fresh rosemary leaves; 1 large garlic clove (15mL); 1 teaspoon lemon peel, finely grated; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 (350 g) package extra firm tofu, drained, patted dry and cut into 16 chunks; 1 large red pepper; 12 small cremini mushrooms, trimmed; 1 medium zucchini, cut into 12 rounds; 12 pieces sweet onions (about 1/4 medium onion)

Submitted by Mary Jenny

"Try this simple recipe and see how easy it is to pack your diet with local food."

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photo by Mary Jenny

Ready In:: 25mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₄ cup becel with avocado oil margarine, melted
2 tablespoons lemon juice
2 teaspoons chopped fresh rosemary leaves
1 large garlic clove (15mL)
1 teaspoon lemon peel, finely grated
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground black pepper
1 (350 g) package extra firm tofu, drained, patted dry and cut into 16 chunks
1 large red pepper
12 small cremini mushrooms, trimmed
1 medium zucchini, cut into 12 rounds
12 pieces sweet onions (about 1/4 medium onion)

directions

1. Combine margarine, lemon juice, rosemary, garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator for at least one hour.
2. Alternately thread tofu and vegetables on four skewers (about 12 inches or 30 cm long). If using wooden skewers, soak in water at least 30 minutes prior to use.
3. Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.