Glazed Tofu Kabobs

Our Spicy Jalapeño Shrub Dressing really shines in this healthy and hearty vegan dish. Perfect for grilling in the summer or roasting in the winter. Enjoy the veggies and tofu festively arranged on a skewer or piled high and served as a side!

FOR MARINADE/DRESSING

¼ cup Blake Hill’s Spicy Jalapeño Shrub

1 tablespoon Blake Hill’s Lisbon Lemon Jam

2 tablespoons citrus infused olive oil

salt and pepper to taste

FOR SKEWERS

tofu

cherry tomatoes

green pepper

onion

Spicy Jalapeño Shrub - 16oz

$16.99

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Instructions

1

TO PREPARE THE MARINADE

2

Bring together shrub, jam and oil in a small bowl and whisk well until combined adding salt and pepper to taste. Dressing separates when resting, which is perfectly normal, simply shake before using.

3

TO PREPARE THE SKEWERS

4

Cut tofu into large pieces and marinade in the Spicy Jalapeño Marinade - we suggest marinating overnight for 24 hours, allowing the tofu to soak in the most flavor.

5

Cut onions and peppers into 1x1 squares.

6

If Baking - Line a baking sheet with parchment, place marinated tofu pieces, onions and peppers on parchment and broil for 15-20 minutes flipping halfway through.

7

When tofu is browned (watch carefully as it can darken quickly) remove from the oven. Allow it to cool before assembling on skewers.

8

As you put the skewers together, alternate the marinated tofu, cherry tomatoes, green pepper pieces and onions pieces.

9

Pop back into the oven on the lined baking sheet for 15 minutes, flipping halfway through.

10

If grilling, skip step 6 and place on the grill instead until ingredients have a slight char. You may want to turn the skewers to char evenly.

11

Top with Candied Jalapeños, and add a side of marinade for dipping. Enjoy!