September 02, 2016
Main Dish, Tofu/Soy, Grains,
Quinoa, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Grilling (Outdoor), Oven Bake, Gluten-Free, Heart Healthy, High Fiber, High Protein, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"These well-seasoned kabobs are the perfect summer meal! They can be baked, as shown here, or they can be grilled. Salsa and guacamole are a great accompaniment for these! From Making Thyme for Health."
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the tofu in a large bowl with the oil, soy sauce, cornstarch, and the spices. Stir together until the tofu is evenly coated. Spread the tofu on the baking sheet, reserving the leftover oil/spice mixture. Bake tofu for 10 minutes, stirring half way through cooking time. Remove from the oven and set aside.
Meanwhile, cut peppers and onions into 1-1/2 inch pieces. Toss them in the remaining oil and spices from the tofu. Add a little more oil, soy sauce, and spices if needed. Spear the vegetables and tofu onto each skewer then place them back on the baking sheet and bake for 20 minutes, rotating half way through the cooking time.
Meanwhile, in a medium bowl combine the cooked quinoa with olive oil, lime juice, cilantro and salt.
Serve kabobs while they're still hot, with cilantro lime quinoa.
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