Teriyaki Tofu and Vegetable Kabobs

by on May 1, 2006
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A beautiful Sunday afternoon inspires in many of us one thought: Get out the barbecue grill! Yes, even vegans like to cook outside on the grill from time to time, and I especially like it because my daughter will eat any vegetable (except pepper) if it’s cooked on a skewer. Yesterday’s decision to grill was made at the last minute, so I had to make do with what was in the house. I started some tofu marinating in our favorite teriyaki grilling sauce, put on a pot of brown jasmine rice, cut some summer squash and bell peppers into chunks, and threw together an Asian-inspired, grilled fruit dessert. It was simple and light but so good!

Teriyaki Tofu Kabobs

Dessert was a fairly simple but fancy-looking Almond Jelly with Grilled Pineapple and Mango Puree. I will leave you with a photo; click for the recipe.

Jelly with Grilled Pineapple and Mango Puree


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{ 3 comments… read them below or add one }

1 Susan January 25, 2010 at 7:31 pm

Just finished assembling my kabobs. I can't stop licking my fingers because this marinade is so good! I plan to use it in the future for stir-frys and baked tofu. Thanks so much!


2 Kate August 31, 2010 at 6:18 pm

oh yum! I am going to a cookout this weekend and I will bring these for my grillables!! 🙂


3 Amy April 7, 2011 at 12:05 am

Made this tonight and it was fantastic!! I think I could have drank the marinade it was so good. Thanks for the great recipes!


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