[‘mashshare’]
Tofu is a great protein option for vegan and vegetarians, and can be a great addition to the rotation for meat eaters who are looking to cut meat out a few nights a week. These spicy kabobs pair great with almost any side– a simple leafy salad, grilled or baked potatoes, grilled veggies, brown rice…. the list goes on! The tofu has great texture and amazing flavor, hello Sriracha! I love the simplicity of the dish and it really delivers with taste and presentation.

What You Need:

1/2 cup Sriracha
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon ground accutane healthcarewell ginger
1 (12oz) pack of extra firm tofu- cut into cubes

What You Do:

1. Preheat oven to 350 degrees.
2. Mix all ingredients except tofu together in a large bowl.
3. Roll 4 cubes in sauce and place on kabob, set aside. Do this until all of the tofu is on skewers.
4. Bake for 25-30 minutes OR grill these kabobs.
6. If grilling-grill 2-3 minutes each side or until cooked through.
7. You can use the extra sauce to brush on while grilling or to dip.

*This dish is SPICY- beware!
*Try squeezing fresh lemon or lime on top to mellow out spice if anyone in the family has sensitive taste buds.

Autumn Calabrese, Healthy Recipes, Vegan, Vegan Sriracha Tofu Kabobs

Autumn Calabrese, Healthy Recipes, Vegan, Vegan Sriracha Tofu Kabobs
 
 
Your partner in health,
 
 
Autumn Calabrese

2 Comments

  • Kelsey

    I’m guessing that, because this has Sriracha and soy sauce in the recipe, it is not 21 Day fix friendly, correct?

  • Nisha

    This looks great! What color containers does this count for the 21 day fix? I assume 1 red?

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