Lemon-Herb Grilled Tofu & Vegetable Kabobs

Lemon-Herb Grilled Tofu & Vegetable Kabobs

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  • Preparation Time

    15 mins

  • Cooking Time

    10 mins

  • Recipe Serves

    4

Ingredients


  • 1/4 cup (60 mL) Becel® Vegan margarine or Becel® with Avocado Oil margarine , melted
  • 2 Tbsp. (15 mL) lemon juice
  • 2 tsp. (5 mL) chopped fresh rosemary leaves
  • 1 clove (15 mL) garlic, finely chopped
  • 1 tsp. (2 mL) grated lemon peel
  • 1/2 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) ground black pepper
  • 1 package (350 g) extra firm tofu, drained, patted dry and cut into 16 chunks
  • 1 large red, green or yellow bell pepper, cut into 12 chunks
  • 12 small cremini mushrooms, trimmed
  • 1 medium zucchini, cut into 12 rounds
  • 12 pieces sweet onion (about 1/4 medium onion)

Preparation

Step 1

Combine Becel® Vegan 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 at least 1 hour.

Step 2

Alternately thread tofu and vegetables on 4 skewers* (about 12-in./30 cm ). 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.

Recipe Tip:

*If using wooden skewers, soak in water at least 30 minutes prior to use.

Nutritional Information:

Recipe : Lemon-Herb Grilled Tofu & Vegetable Kabobs
Recipe Serves : 4

1 servingAmount% Daily Value
Calories:240  
Total Fat:17 g 
Saturated Fat:2 g 
Trans Fat:0 g 
Polyunsaturated Fat:3.5 g 
Monounsaturated Fat:6 g 
Cholesterol:0 mg 
Sodium:410 mg 
Total Carbs:8 g 
Dietary Fiber:1 g 
Sugars:4 g 
Protein:12 g 
Calcium: 15 %
Iron: 10 %
Potassium:377 mg 
Omega-3:1 g 
Omega-6:2.5 g 
Vitamin C: 110 %
Vitamin A: 40 %
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