Tofu Mushroom Kebabs with Nut Sauce

Foodie Friday
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.

Ingredients

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

Directions

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.

For more great recipes pick up your copy of Alive magazine at The Granary or check out www.alive.com

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