Hoisin BBQ Veggie Skewers
with Tofu
INGREDIENTS
- 2 garlic cloves, minced
- 1 tbsp tamari
- ¼ tsp Chinese five spice
- 2 tbsp cashew butter
- 1 tbsp rice vinegar
- 2 tsp agave
- 1 package extra firm tofu, drained and cut into 1 inch cubes
- 1 pint cherry tomatoes
- 1 dozen mini bell peppers
- 8 scallions, cut into 2 inch pieces
- 1 dozen cremini mushrooms
- 2 tbsp vegetable oil
- Salt
INSTRUCTIONS
Add garlic, tamari, Chinese five spice, cashew butter, rice vinegar, agave, and 1 tbsp water to a small bowl. Whisk the hoisin sauce until smooth.
Add tofu, just half the vegetable oil, and a sprinkle of salt to a medium bowl, and toss. To a large bowl, add cherry tomatoes, mini bell peppers, scallions, mushrooms, remaining vegetable oil, and a sprinkle of salt, and toss to coat.
Slide tofu and vegetables onto the skewers. (Note: If using wooden skewers you’ll need to soak them in water first! Check the package for instructions.) Cook skewers on a hot grill until vegetables just start to soften, 3 to 4 minutes. Brush hoisin sauce on the tofu and vegetables every 5 minutes until vegetables and tofu are tender and browned at the edges, 12 to 15 minutes. If the hoisin is too thick, add water one tablespoon at a time until it reaches the consistency of barbecue sauce. We recommend serving with rice and crunchy pickles.
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Summer Rolls with Minted Edamame and Cashew Sauce
Fabcakes with Horseradish Tartar Sauce and Rainbow Slaw
Tuscan Stuffed Mushrooms with Roasted Tomatoes and Lemon Parsley Salad
