Tropical Tofu Kebabs with Mango and Avocado

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Hey hey hey! 

Hope y'all had a fantastic weekend! Since I was in NOLA last week for a Tri-Lamb event and heading up to Vermont this week for Blog Brulee, I basically stayed in most of the weekend and worked. Boo, I know. I even skipped a Clemson home game and gave my tickets to the hubs 13-year-old stepbrother. Y'all know if I'm willing to miss a football game I've got a lot of s*** to do. 

Since the hubs and I aren't going to see each other for a week, decided to cook a fun meal together outside, disconnect from the outside world, and connect with each other. These easy tropical tofu kebabs were what I came up with. This time of year - when it's still summery out, but the mosquitoes aren't quite so brutal - is my favorite time to grill. To make these kebabs a little more interesting, I added mango and avocado for a tropical flare, and gave it a spritz of lime juice and smoked chili flakes to finish. 


Tropical Tofu Kebabs with Avocado and Mango

Serves 4

Ingredients:

Tofu:

  • 1 16-ounce block of tofu, pressed dry

  • 1/2 lime, juiced

  • 1 tablespoon olive oil

  • 1 tablespoon soy sauce

Kebabs:

  • Mini sweet peppers

  • 8 ounces baby bella mushrooms

  • 1 red onion, peeled and cut into chunks

  • 1 large avocado, peeled, pitted and cut into chunks

  • 1 mango, peeled, pitted and cut into chunks

  • Extra virgin olive oil

  • Salt and freshly ground black pepper

  • Lime juice

  • Chili powder, for garnish

Directions

  1. Cut tofu into chunks. Whisk together lime juice, soy sauce and olive oil in a medium bowl. Add tofu, toss to combine, and marinate in the refrigerator at least 30 minutes.

  2. Toss peppers, mushrooms, red onion, avocado, and mango with a little olive oil and season with salt and pepper.

  3. Skewer tofu, peppers, mushrooms, red onion, avocado and mango onto wooden or metal skewers. I like to skewer each ingredient individually (vs. mixed kebabs) to better control the cooking time, since the avocado and mango cook pretty fast.

  4. When ready to make kebabs, oil grates of the grill and heat to medium-high heat. Place skewers on the grill, and cook until grill marked and tender. The avocado and mango will take just a couple minutes per side, while the onion, peppers, and mushrooms will take about 4-5 minutes per side.

  5. Before serving, spritz skewers with lime juice and sprinkle with chili powder.


More grilling recipes:

Grilled Naan Pizza with Kale Pesto, Burrata and Heirloom Tomatoes

Grilled Naan Pizza with Kale Pesto, Burrata and Heirloom Tomatoes

Grilled Zucchini and Green Onion Pita Pizza

Grilled Zucchini and Green Onion Pita Pizza

Grilled Spring Vegetables with Miso-Lime Dressing

Grilled Spring Vegetables with Miso-Lime Dressing


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