Grillin' Season is coming up, and this recipe is AMAZING!
Complexity Level: Easy
Servings: 2Buffalo Tofu Kabobs
What You Need:
1 Block Extra Firm Tofu (2 servings/ block)
1/2 cup Your Favorite Hot Sauce
1 tsp Onion Powder
1 Yellow Onion
Sunflower Oil (or your favorite cooking oil)
Another simple feast for the records! At least 1 hour before cooking, soak your bamboo skewers in water to prevent burning. (For a secret flavor enhancing tip, use vegetable broth instead. When your kabobs cook, the steam will give a light flavor to you veggies and tofu!)
To start, drain and dice your tofu. Toss your tofu cubes (I'd say make no more than 12 cubes/ block, with 1/4 cup hot sauce and the onion powder. Let his sit for 30 minutes to marinate.
Lightly spray the kebobs with coking spray, and grill. I would say, depending on how your grill cooks and how you like your food to be, it takes around 10-15 minutes to grill the kebobs. I turned them often to assure the tofu wasn't sticking, but not so often the tofu never browned.
Remove from the grill and viola! Drizzle with the remaining hot sauce and enjoy. For me, I wanted to go one step farther, so I made a salad with spinach, romaine, cucumbers, tomatoes, green grapes (halved), cheddar cheese, raw onion, and potato wedges (a Pittsburgh tradition). I then topped it with 1 kabobs worth of tofu and veggies. I must say, it was amazing, filling, and gorgeous!
Thanks for grilling with me ;)