Middle Eastern Inspired Tofu Vegetable Skewers

Serving Size 4-6

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by The Full Helping

1 16-ounce block Nasoya super-firm tofu
1/3 cup + 1 teaspoon olive oil
1/3 cup red wine vinegar
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cloves garlic, minced
1 teaspoon + 1/2 teaspoon kosher salt
Pinch crushed red pepper flakes
1 large red onion, cut into wedges
1 green bell pepper, cut into 2-inch pieces
1 red bell pepper, cut into 2-inch pieces
1 zucchini, cut into half-moons (about 1/2 inch thick)
12 grape or cherry tomatoes
1 cup couscous (regular or pearl)
3 tablespoons currants (substitute raisins)
1/2 cup packed, chopped parsley leaves

For the tahini sauce:
4 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon fine salt
2-4 tablespoons water (as needed)
Dash crushed red pepper flakes (optional, for heat) or freshly ground black pepper

Preparation

  1. Cut the tofu into 1 1/2 - inch cubes. Whisk together the 1/3 cup oil, vinegar, paprika, cumin, coriander, garlic, 1 teaspoon salt, and a pinch of crushed red pepper. Place the tofu in a glass lock container and pour the marinade over it. Cover and seal the container, shake to coat the tofu in marinade, and allow the tofu to marinate in the fridge for at least two hours and up to overnight.
  2. While the tofu marinates, bring 1 1/4 cups water, the remaining teaspoon olive oil, and the remaining 1/2 teaspoon salt to a boil in a medium sized saucepan. When the water is boiling, add the couscous. Cook the couscous according to package instructi ons. When the couscous is ready, fluff it with a fork. Then, gently stir in the currants, parsley, and almonds. Taste and add salt as desired.
  3. To make the tahini sauce, whisk together the tahini, lemon juice, vinegar, garlic, and salt. Whisk the dress ing as you pour in the water, starting with two tablespoons and adding more as needed to get a smooth, thick dressing. Season to taste with pepper and set the dressing aside.
  4. When the tofu has marinated, remove the tofu cubes from the glass lock conta iner, reserving the extra marinade. Create kebabs by layering tofu cubes, along with the red onion, pepper, and zucchini pieces, onto kebab skewers. Heat a grill pan over medium high heat. Grill the kebabs for about 3 minutes per side, till each side has s ome grill marks and the vegetable pieces are tender. While you grill, use a pastry or basting brush to lightly brush the kebabs with reserved marinade.
  5. Pile the couscous onto a serving platter or individual plates. Top with tofu kebabs and drizzle gen erously with tahini sauce. Serve.

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