Revolutionary Recipe: Miso Tofu Shish Kebabs

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 125 calories

Fat 3 g

Carbs 18 g

Protein 8 g

8

Ingredients

• 2 containers of firm tofu, drained and pressed for 30 minutes, then cubed
• 3 peppers, a variety of colors are nice, cubed
• Other ideas: several cups of mushrooms, zucchini, yellow squash, tomatoes (use seasonal veggies for best flavor)
• 1 medium-large red onion, sliced in large pieces
• double batch of Ginger Miso Dressing (1 1/2 cups)

Instructions

1. Pressing tofu allows it to get a firmer texture and better hold up to grilling. For instructions on how to do this, watch my YouTube video.
2. Place tofu into a shallow container, and veggies in a separate container.
3. Make marinade and pour over veggies and tofu (using as much as you feel you need to coat properly without overdoing). Allow 3-6 hours to marinade.
4. Place on skewers or into stainless grill pans. If making into skewers, thread a piece of pepper or onion on first to serve as the base. Be gentle with the tofu, as it can break. If there’s left over marinade, it can be reused. Since this is a plant-based recipe, you don’t need to worry about contamination.
5. Grill for about 10-15 minutes, until tofu & veggies have softened and look browned. Turn kebabs every few minutes for even cooking.
6. Serve with noodle salad, spiralized veggies tossed with leftover miso dressing, or with rice.
   
7. If you have leftover veggies and tofu, the next night blanch some broccoli, sauté some greens, and add them together to make a fast stir-fry dinner!

Notes