Balsamic Tofu & Veggie Kebabs with Minted Yogurt Sauce.

  • 2 (12 oz) pkg
    extra firm tofu
  • 1 small pkg
    fresh mint
  • 6 cloves
    garlic
  • 1 cup
    plain Greek yogurt
  • 2
    red bell peppers
  • ½ lb
    white mushrooms
  • 1 medium
    yellow onion
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Peel and mince garlic. Wash and dry mint. Pick the leaves off the stems; discard the stems and mince the leaves. In a large bowl, prepare marinade by whisking together ½ of the garlic and mint (save the rest for the sauce), oil, vinegar, salt, and pepper.
    6 cloves garlic
    4 tbsp extra virgin olive oil
    4 tbsp balsamic vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 2
    Drain and medium dice tofu; place on paper towels and pat dry. Add to bowl with marinade and toss to coat. Set aside.
    2 (12 oz) pkgs extra firm tofu
  • 3
    Wash and dry bell peppers and mushrooms. Seed and large dice the bell peppers. Halve the mushrooms. Peel and large dice onion. Add vegetables to bowl with tofu and toss.
    2 red bell pepper
    ½ lb white mushrooms
    1 medium yellow onion
  • 4
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 5
    Thread tofu and vegetables onto skewers. Alternatively, you can cook the tofu and vegetable pieces directly on the grill/skillet without skewers.
  • 6
    Coat grill or bottom of skillet with oil. Add tofu and vegetables; cook, turning occasionally, until tofu is browned and vegetables are tender, 8-10 minutes total.
    about 2 tbsp virgin coconut oil
  • 7
    In a small bowl, prepare sauce by whisking together yogurt, salt, pepper, and remaining garlic and mint.
    1 cup plain Greek yogurt
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    To serve, place kebabs on a plate with yogurt sauce on the side. Enjoy!