Lemon-Herb Grilled Tofu & Veggie Kabobs

Lemon-Herb Grilled Tofu & Veggie Kabobs

Prep Time15 mins Cook Time10 mins Makes 4 Yield_measureservings

These tofu veggie kabobs are a great alternative to burgers this summer. When we want to stick it to routine and spice things up, we know we can count on this recipe every time.

Ingredients List

  1. 1/4 cup (60 mL) Becel® Vegan margarine or Becel® with Avocado Oil margarine, melted
  2. 2 Tbsp. (15 mL) lemon juice
  3. 2 tsp. (5 mL) chopped fresh rosemary leaves
  4. 1 clove (15 mL) garlic, finely chopped
  5. 1 tsp. (2 mL) grated lemon peel
  6. 1/2 tsp. (1 mL) salt
  7. 1/4 tsp. (1 mL) ground black pepper
  8. 1 package (350 g) extra firm tofu, drained, patted dry and cut into 16 chunks
  9. 1 large red, green or yellow bell pepper, cut into 12 chunks
  10. 12 small cremini mushrooms, trimmed
  11. 1 medium zucchini, cut into 12 rounds
  12. 12 pieces sweet onion (about 1/4 medium onion)

Directions

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.

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.

Nutritional Information

Calories

240 (1 serving)

Total Fat

17g (1 serving)

Saturated Fat

2g (1 serving)

Polyunsaturated Fat

3.5g (1 serving)

Monounsaturated Fat

6g (1 serving)

Sodium

410mg (1 serving)

Total Carbs

8g (1 serving)

Dietary Fiber

1g (1 serving)

Sugars

4g (1 serving)

Protein

12g (1 serving)

Calcium

15% (1 serving)

Iron

10% (1 serving)

Potassium

377mg (1 serving)

Omega-3

1g (1 serving)

Omega-6

2.5g (1 serving)

Vitamin C

110% (1 serving)

Vitamin A

40% (1 serving)