BBQ Season has finally arrived, but that doesn’t mean Meatless Monday needs be forgotten! Toss the leftovers over a bed of greens for a great next day lunch.
3 Tbsp (45 mL) peanut butter or almond butter
3 Tbsp (45 mL) light coconut milk
1 Tbsp (15 mL) reduced-sodium soy sauce or tamari (Try Braggs!)
Juice of 1/2 lime
2 tsp (10 mL) grated orange zest
1 tsp (5 mL) grated fresh ginger
1/4 tsp (1 mL) chili pepper flakes
1 package extra-firm tofu or tempeh, drained and cut into 1 in (2.5 cm) squares
1/2 lb (225 g) crimini mushrooms, stems removed
2 small zucchini, cut into 1 in (2.5 cm) thick rounds
1 bunch green onions, white and light green parts only, trimmed into 1 in (2.5 cm) lengths
1 tsp (5 mL) sesame seeds
1/4 cup (60 ml) chopped cilantro
Whisk together peanut butter or almond butter, coconut milk, soy sauce or tamari, lime juice, orange zest, ginger, and chili flakes.
Preheat grill to medium-high and grease grill grate. In alternating order, thread tofu, mushrooms, zucchini, and green onions onto 8 skewers. Brush some nut sauce on skewers. Grill kebabs for 8 minutes, turning once halfway, or until vegetables are tender and tofu is golden. Brush on more sauce halfway through grilling.
Serve garnished with sesame seeds and cilantro.
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