Tofu Vegetable Kebabs with Peanut Sauce [Vegan]

Name: Tofu Vegetable Kebabs with Peanut Sauce [Vegan]
Yield: 4
Ingredients: 1/2 cup smooth, unsalted peanut butter; 1/2 cup hot water; 2 tablespoons reduced sodium tamari, or soy sauce (use gluten-free tamari if you are gluten-sensitive); 2 tablespoons mirin (sweet Japanese cooking wine, available in most supermarkets); 2 teaspoons sesame oil; 1/4 teaspoon red pepper flakes; 2 cloves garlic, minced; 14 ounces extra firm tofu, cubed; 1 red bell pepper, cut into 1-inch chunks; 1 small zucchini, cut into 1-inch chunks; 1 medium onion, quartered and cut into chunks; 8 ounces mushrooms, quartered (or halved if small)

Tofu Vegetable Kebabs with Peanut Sauce [Vegan] was pinched from <a href="http://www.onegreenplanet.org/vegan-recipe/tofu-vegetable-kebabs-with-peanut-sauce/" target="_blank">www.onegreenplanet.org.</a>

"If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions! I’ll say it loud and proud: I’m not a huge fan of tofu. I don’t love the taste or the texture. However, the other day a recipe for grilled tofu kebabs with peanut sauce caught my eye. I made it my own with quite a few adjustments, and much to my surprise, I have a new summer favorite for the grill. The smoky peanut flavor won me over. Seek out a extra firm tofu if you can – the uber-firm texture did make a big difference here, and tofu from the smaller local producers is definitely better than the big supermarket brands. Uh oh, am I becoming a tofu person?..."

INGREDIENTS

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1/2 cup smooth, unsalted peanut butter

•

1/2 cup hot water

•

2 tablespoons reduced sodium tamari, or soy sauce (use gluten-free tamari if you are gluten-sensitive)

•

2 tablespoons mirin (sweet Japanese cooking wine, available in most supermarkets)

•

2 teaspoons sesame oil

•

1/4 teaspoon red pepper flakes

•

2 cloves garlic, minced

•

14 ounces extra firm tofu, cubed

•

1 red bell pepper, cut into 1-inch chunks

•

1 small zucchini, cut into 1-inch chunks

•

1 medium onion, quartered and cut into chunks

•

8 ounces mushrooms, quartered (or halved if small)

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