Lemon Herb Grilled Tofu Vegan Friendly Recipes

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LEMON-HERB GRILLED TOFU - VEGAN FRIENDLY



Lemon-Herb Grilled Tofu - Vegan Friendly image

This passed the test with flying colors with both our vegan and our carnivores. It's easy, can be made ahead up to grilling time and can be made into kebabs with vegetables, or served cold in a vinaigrette with cooked green beans.

Provided by One Happy Woman

Categories     Vegan

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb extra firm tofu (although you might as well double the recipe and enjoy the leftovers as a salad)
1/2 cup olive oil
1/3 cup lemon juice
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dijon-style mustard
1/2 teaspoon garlic salt
1 teaspoon lemon pepper

Steps:

  • Drain and slice the tofu into 1/2 inch slices (slightly thicker slices if you plan to make kebabs) and place between paper towels. Place a weight on top and let drain for about an hour.
  • Pat the slices dry and cut each slich into 3 or 4 triangles.
  • Mix the marinade in a zip-lock bag, add the triangles and refrigerate until needed.
  • Grill the tofu triangles until slightly browned. You could also skewer them with cut up vegetables and baste with the marinade.
  • These are also very good the next day, served chilled with cooked green beans in the leftover marinade/dressing.

Nutrition Facts : Calories 655.7, Fat 64.1, SaturatedFat 9.5, Sodium 32.5, Carbohydrate 8.3, Fiber 2.8, Sugar 2.5, Protein 19.2

LEMON-HERB GRILLED TOFU AND VEGETABLE KABOBS



Lemon-Herb Grilled Tofu and Vegetable Kabobs image

Make and share this Lemon-Herb Grilled Tofu and Vegetable Kabobs recipe from Food.com.

Provided by Mary Jenny

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup becel with avocado oil margarine, melted
2 tablespoons lemon juice
2 teaspoons chopped fresh rosemary leaves
1 large garlic clove (15mL)
1 teaspoon lemon peel, finely grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (350 g) package extra firm tofu, drained, patted dry and cut into 16 chunks
1 large red pepper
12 small cremini mushrooms, trimmed
1 medium zucchini, cut into 12 rounds
12 pieces sweet onions (about 1/4 medium onion)

Steps:

  • 1. Combine margarine, lemon juice, rosemary, garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator for at least one hour.
  • 2. Alternately thread tofu and vegetables on four skewers (about 12 inches or 30 cm long). If using wooden skewers, soak in water at least 30 minutes prior to use.
  • 3. Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.

Nutrition Facts : Calories 200.9, Fat 15.4, SaturatedFat 3.2, Sodium 443.7, Carbohydrate 9.2, Fiber 2.7, Sugar 4.7, Protein 9.9

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