Pineapple And Tofu Kebabs with Chimichuri sauce

Pineapple And Tofu Kebabs with Chimichuri sauce
Yields 8
1 Box extra firm tofu, cubed 1×1 cm
1/4 pineapple, peeled and cubed 1×1 cm
1/2 red bell pepper, cubed 1×1 cm
1 tablespoon sesame oil
1 tablespoon soy tamari sauce
1/4 teaspoon garlic powder
1/4 teaspoon turmeric powder
Instructions: Mix the oil, tamari sauce in a bowl. Add the chilli, garlic and turmeric. Marinade tofu, pineapple and bell pepper for 15 minutes or more. Grill on the smokeless grill  for 20 mins until golden. Turning them every 10 min
When ready to serve – serve with chimichurri sauce.

Chimichurri Sauce
1/2 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)


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