Lemon-Herb Grilled Tofu & Veggie Kabobs

  • Cooking time10
  • Prep time15
  • Servings4
recipe image Lemon-Herb Grilled Tofu & Veggie Kabobs

Ingredients

  • 0.25 cup , melted
  • 2 Tbsp.
  • 2 tsp. chopped
  • 1 clove , finely chopped
  • 1 tsp. grated
  • 0.5 tsp.
  • 0.25 tsp.
  • 1 package (350 g) , drained, patted dry and cut into 16 chunks
  • 1 large , cut into 12 chunks
  • 12 small , trimmed
  • 1 medium , cut into 12 rounds
  • 12 pieces (about 1/4 medium onion)

  • Calories240
  • Total Fat17 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Polyunsaturated Fat3.5 g
  • Monounsaturated Fat6 g
  • Cholesterol0 mg
  • Sodium410 mg
  • Total Carbs8 g
  • Dietary Fiber1 g
  • Sugars4 g
  • Protein12 g
  • Calcium15 %
  • Iron10 %
  • Potassium377 mg
  • Omega-31 g
  • Omega-62.5 g
  • Vitamin C110 %
  • Vitamin A40 %

Instructions

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. 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.