Chipotle Marinade:
1 cup vegetable broth
1 clove garlic, minced
1/3 cup honey
1/4 cup tamari soy sauce
1 chipotle en adobo, minced
1 1/2 Tbsp. adobo sauce
1 1/2 tsp. granulated onion powder
1 Tbsp. Dijon mustard
1 Tbsp. fresh chopped cilantro Tofu Kabobs:
2 14-oz. pkgs. extra-firm tofu
3 medium zucchini, cut into 1-inch circles
1 medium red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into 1-inch wedges
12 cherry tomatoes
1 cup pineapple cubes | http://www.momsmenu.com/images1/tofumarinade.jpg |
| To make Chipotle Marinade: Whisk together broth, garlic, honey, soy sauce, chipotle and adobo sauce in 2-cup liquid measuring cup. Add onion powder, mustard and cilantro; mix well. To make Tofu Kabobs: Slice each block of tofu in half horizontally, and, in cross-hatch pattern, make two slices vertically and two slices horizontally for total of 36 tofu cubes. Place tofu in nonreactive 9x13-inch baking dish. Pour marinade over tofu, cover and refrigerate for 1 to 24 hours. Set and light fire using coals or mesquite about 30 minutes before cooking time. Soak bamboo skewers in hot water for 20 minutes. Alternating ingredients, thread tofu, vegetables and pineapple cubes on skewers. Place kabobs over hot coals on well-oiled grill rack. Cook about 10 minutes, or until done, turning once and taking care that vegetables don't burn. |
