Spicy Tofu Kabobs

Makes 2 servings (1 kabob per serving)

Ingredients

  • 1 pkg (350 g) medium firm tofu
  • 1 tbsp fresh roughly chopped ginger
  • 4 cloves garlic
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tsp togarashi spice
  • 1 tbsp olive oil
  • ½ cup broccoli florets
  • ½ cup diced red bell pepper
  • ¼ cup diced red onion

Preparation

  1. Soak bamboo skewers in warm water for at least 30 minutes before cooking.
  2. Preheat oven to 400°F, or preheat BBQ to medium-high.
  3. Combine ginger, garlic, rice vinegar, soy sauce, honey, togarashi and olive oil in a blender or food processor.  Purée until smooth.
  4. Drain tofu and pat dry with paper towels. Cut into 8 pieces and place in a large Ziploc bag. Add marinade and seal bag. Refrigerate for at least 30 minutes and up to 2 hours.
  5. Thread vegetables and tofu onto skewers, randomly alternating the order.
  6. Place skewers on a foil-lined baking sheet (or directly onto BBQ).
  7. Cook, rotating skewers occasionally, until vegetables are softened, about 10 – 15 minutes.
  8. Serve and enjoy!

 

Nutritional analysis per serving: 323 calories, 19 g fat, 25 g protein, 14 g carbohydrate (12 g available carbohydrate), 2 g fibre, 299 mg sodium

My Viva Plan Servings:  3 proteins, 2 vegetables, 1 fat