- 1/3 cup fresh lime juice (about 2 limes)
- 1 tbsp soy sauce
- 1 garlic clove, chopped
- 2 tbsp chopped Thai or Italian basil
- ½ tsp red hot pepper flakes
- ¼ tsp freshly ground black pepper
- ¼ cup olive oil
- 1 pound firm or extra firm tofu, pressed in one block
- 4-inch piece of cucumber, peeled
- 8 cherry tomatoes
- 1 medium red onion halved vertically and cut into ½ -inch crescents
1. To make the marinade, combine the lime juice, soy sauce, garlic, basil, red pepper flakes, black pepper, and olive oil in a resealable plastic bag.
2. Cut the pressed tofu into 12 cubes. Add the tofu to the bag. Marinate in the refrigerator for at least 4 hours, up to 24 hours.
3. Soak four 10-inch bamboo skewers in water for 15 minutes to 30 minutes. Preheat a grill to medium-high or a broiler.
4. Halve the cucumber lengthwise. Use a teaspoon to scoop out the seeds. Cut each piece crosswise into 1-inch crescents.
5. To assemble the kebabs, slip a cucumber piece almost to the bottom of a skewer. Add a tofu chunk. Slip on 2 or 3 onion crescents, followed by a tomato. Repeat, adding another piece of tofu onion and tomato. Make up to three or more skewers in the same way.
6. Grill or broil the kebabs for 2 minutes. Brush them with some marinade. Cook another minute. Turn and cook until the tofu is hot and the vegetable lightly charred, 2 to 3 minutes, brushing them with marinade halfway through the cooking. Serve hot.
Recipe taken from Amazing Soy by Dana Jacobi