Tofu Kabobs with Cherry Barbecue Sauce

If you have roughly 45 minutes to spend in the kitchen, Tofu Kabobs with Cherry Barbecue Sauce might be an excellent dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 8 and costs $1.68 per serving. This main course has 314 calories, 13g of protein, and 8g of fat per serving. Many people made this recipe, and 120 would say it hit the spot. This recipe from Vegetarian Times requires extra firm tofu, orange juice, hot dog rolls, and ground coriander. It will be a hit at your Father's Day event. This recipe is typical of Barbecue cuisine. With a spoonacular score of 60%, this dish is pretty good. Tofu Vegetable Kabobs With Mustard Dipping Sauce, Tofu & Veggies with Maple Barbecue Sauce, and Slow-Cooked Tofu in Pineapple Barbecue Sauce are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Place tofu on paper towels, and cover with another layer of towels. Set dinner plate on top, and put 2 cans on plate. Let stand 15 minutes, then pat tofu dry.2. Whisk together juice and cornstarch in bowl. Warm 1/2 Tbs. oil in saucepan over medium-low heat. Add shallot and sauté 3 to 5 minutes, or until softened. Stir in preserves, ketchup, vinegar, cayenne, coriander and orange juice mixture, and bring to a boil. Simmer 10 to 12 minutes, or until sauce is glossy, stirring frequently. Season to taste with salt and pepper.3. Brush grill rack with oil, and preheat grill. Thread tofu cubes on skewers. Brush tofu with remaining oil. Sprinkle with salt and pepper.4. Grill kabobs 6 to 8 minutes, or until cubes are browned, turning occasionally.5. Transfer to serving platter, and brush with sauce. Serve with remaining barbecue sauce on the side.

 

Step by step:

1. Place tofu on paper towels, and cover with another layer of towels. Set dinner plate on top, and put 2 cans on plate.

2. Let stand 15 minutes, then pat tofu dry.

3. Whisk together juice and cornstarch in bowl. Warm 1/2 Tbs. oil in saucepan over medium-low heat.

4. Add shallot and sauté 3 to 5 minutes, or until softened. Stir in preserves, ketchup, vinegar, cayenne, coriander and orange juice mixture, and bring to a boil. Simmer 10 to 12 minutes, or until sauce is glossy, stirring frequently. Season to taste with salt and pepper.

5. Brush grill rack with oil, and preheat grill. Thread tofu cubes on skewers.

6. Brush tofu with remaining oil. Sprinkle with salt and pepper.

7. Grill kabobs 6 to 8 minutes, or until cubes are browned, turning occasionally.

8. Transfer to serving platter, and brush with sauce.

9. Serve with remaining barbecue sauce on the side.

Nutrition Information:

covered percent of daily need