These grilled tofu polenta kabobs are a delightful vegetarian option for summer cookouts or any time you're craving a flavorful and healthy meal. The combination of marinated tofu, creamy polenta, and colorful vegetables creates a satisfying dish that's perfect for sharing with friends and family.
Ingredients: 1 block firm tofu, pressed and cubed. 1 cup polenta, cooked and cooled. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced into rounds. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Wooden skewers, soaked in water.
Instructions: To make the marinade, combine the olive oil, balsamic vinegar, garlic, oregano, salt, and pepper in a bowl. Alternately thread bell peppers, onions, zucchini, polenta, and tofu cubes onto the soaked skewers. After assembling the kabobs, transfer them to a shallow dish and cover them completely with marinade. For a minimum of half an hour, marinate. Set the grill's temperature to medium-high. Turn the kabobs once or twice while grilling them for 8 to 10 minutes, or until the vegetables are soft and the tofu has a light char. Serve hot, with extra balsamic drizzle or fresh herb garnish, if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
brian clay