Tofu Veggie Skewers + Tangy Avocado Sauce

Name: Tofu Veggie Skewers + Tangy Avocado Sauce
Yield: 4
Ingredients: 12-ounce package extra-firm tofu, drained and pressed; 1 medium zucchini, 1-inch chopped (roughly 2 cups); 2 cups 1-inch chopped bell peppers, assorted colors; 2 cups shishito peppers; 1 cup chopped red onion; 2 tablespoons olive oil; 2 tablespoons lime juice; 4 teaspoons Watson’s California Everything Seasoning; 1/2 cup mashed avocado; 1/3-1/2 cup water; 1/4 cup lime juice; 1/4 cup cilantro leaves and stems; 2 tablespoons diced green onion; 2 tablespoons diced, fresh jalapeno; 1/4 teaspoon sea salt, or to taste

California Everything

Grills just wanna have fun! Hankering for a something grilled? Make these colorful and easy-to-prepare tofu skewers with very little effort or prep time. Top with a creamy and tangy avocado sauce that’s rich with folate, magnesium and potassium.

Tofu Veggie Skewers + Tangy Avocado Sauce

Servings

Ingredients

For the skewers

12-ounce package extra-firm tofu, drained and pressed
1 medium zucchini, 1-inch chopped (roughly 2 cups)
2 cups 1-inch chopped bell peppers, assorted colors
2 cups shishito peppers
1 cup chopped red onion
2 tablespoons olive oil
2 tablespoons lime juice
4 teaspoons Watson’s California Everything Seasoning

For the avocado sauce

1/2 cup mashed avocado
1/3-1/2 cup water
1/4 cup lime juice
1/4 cup cilantro leaves and stems
2 tablespoons diced green onion
2 tablespoons diced, fresh jalapeno
1/4 teaspoon sea salt, or to taste

Directions

Cut your pressed tofu into 1-inch cubes, then add them to a large bowl along with zucchini, bell peppers, shishito peppers, and red onion. In a small bowl, whisk together olive oil, lime juice, and California Everything Seasoning until combined. Pour marinade over veggie mixture and toss to evenly coat everything. Cover bowl with a plate or silicone cover and marinate for 1 to 8 hours.
Before you assemble your skewers, make the avocado sauce by placing avocado, water, lime juice, cilantro, green onion, jalapeno, and salt in a blender. Puree mixture until completely smooth, adding 1-2 tablespoons of water if the mixture seems too thick. Place in refrigerator to chill.
If using wooden skewers, make sure to soak them in water before assembling. Preheat grill to medium heat (around 400F). Toss tofu/vegetables in their bowl, just to make sure they’re coated in marinade before putting them on the skewers. Depending on the length of your skewer – mine were about 10 inches long – I put about two of each item on one skewer. But mix and match as you please!
Once assembled, place skewers on hot grill, and grill for 7-9 minutes on one side then flip them over to do the same on the other side. This may be easier with tongs and a metal spatula, as tofu can still to grills a little. Once the skewers have pronounced grill marks and veggies are tender, remove them from grill, and serve with avocado sauce!

Recipe Note

Tempeh would also be great on these skewers if you like something a little firmer than tofu. Also, to make these skewers into a full meal, I recommend serving them with seasoned rice and a side salad.

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Tofu Veggie Skewers + Tangy Avocado Sauce