Today was my first time ever cooking on the outside grill. Can you believe that?! I know, it sounds crazy to me too, especially because I love cooking and I love the taste of grilled food, especially in the summer! It’s just something the men in my family (my dad, my husband, my father-in-law, etc.) have always been in charge of and I never really thought to try it on my own.
The sun was shining and it was beautiful out today and it was the perfect day to get out and grill some kabobs! I’m SO happy I tried it because first off, I realized it’s really not scary or difficult and because they came out absolutely delicious! Annnd, they fit in perfectly with #turmerictuesday !
Garlic Turmeric Tofu Kabobs
- Grill or grill pan
- 14 oz. extra firm tofu
- 3 tbsp olive oil extra virgin
- 2 garlic cloves
- 1 tsp turmeric
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp garlic powder
- 1 zucchini
- 1 summer squash
- 8 oz. mushrooms
- 1/2 red onion
- Drain tofu and press with a clean towel to get all of the liquid out.
- Cut into 1 inch cubes.
- Mince 2 garlic cloves.
- In a medium size bowl, mix 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp turmeric, 1 tsp paprika and a dash of salt and pepper.
- Add tofu to the marinade and mix well to coat. Let sit in refrigerator overnight or for at least 1 hour, depending on how much time you have.
- Soak about 8 wooden skewers in cold water for at least 20 minutes to avoid burning.
- Slice vegetables into about the same size as the tofu cubes and put them in a large bowl.
- Mix in 1 tbsp olive oil, garlic powder and a little salt and pepper and mix well to coat.
- Place as many vegetables and tofu on each skewer as you can without squishing them and leaving a little room (about 1 inch) on each end.
- Set your grill to medium/high heat and cook on the grill for about 10-15 minutes, rotating every couple of minutes to check doneness.