Grilled Tofu Skewers
| MARINADE SAUCE: |
| ⅓ || cup tomato sauce |
| ¼ || cup tamari soy sauce |
| ¼ || apple cider vinegar |
| ¼ || cup maple syrup |
| 2 || tbsp olive oil |
| 1 || tsp dry mustard |
| ¼ || tsp garlic powder |
| ¼ || tsp pepper |
| 1 || dash hot sauce (optional, to taste) |
| TOFU SKEWERS: |
| 1 || pound firm tofu cut bite size |
| 2 || cups fresh pineapple cut in chunks |
| 1 || large red onion cut in wedges |
| 1 || large red pepper cut 2" squares |
| 1 || zucchini cut ½" rounds |
| 1 || pound large button mushrooms |
| 12 || wooden skewers - (10" long) |
Combine all marinade sauce ingredients in a large bowl and whisk until combined. Add tofu cubes and vegetables, and marinate for 2 to 3 hours. Soak wooden skewers in water for last 30 minutes.
Thread tofu and vegetables onto the soaked skewers, ending with a zucchini disk at each end (poke through the diameter of the circle so the skewer is through the green skin on both sides). Place the skewers in the center of the barbeque grate. Baste with leftover sauce.
Rotate one quarter turn every few minutes. Cook until vegetables and tofu are nicely browned. Serve with brown rice or quinoa pilaf.
This recipe yields 4 to 6 servings.