Tofu Kabobs

Sumac spice has been a new spice for me these past few years. When I was introduced to it I was floored - where has this spice all my life? It has a lemony, tarty taste which I love. Great if you have a lemon sensitivity - sumac is great if you’re looking for that flavor. The color is deep, purply red - a.k.a. latin, Syrian and medieval French - sumac meaning ‘red’ in those languages. Great trivia!

Enjoy the marinade in this recipe. Tofu absorbs all spices. It’s a spongy protein dish. Enjoy the ingredients!

1 block extra firm tofu
1 purple onion
1 red, yellow or orange bell pepper
cherry tomatoes - optional
wooden or bamboo skewer sticks - soaked in water - so they don’t burn in oven

Marinade

3 tbsp olive oil
juice of 1 lemon
1 tsp turmeric
1 tsp onion powder
1 tsp sumac
1/2 tsp garlic powder
salt and pepper to taste

-preheat oven to 425 degrees
-use firm tofu - very important to keep it’s shape and not fall apart on the skewer. Pat dry with paper towel to remove moisture
-slice the tofu in cubes
-in a shallow bowl mix together all the marinade ingredients and add the tofu cubes and stir to cover the tofu with the marinade
-let the tofu marinade for 20 minutes or a few hours in the fridge
-stack the tofu and vegetables on the skewer - create your own pattern
-place the skewers on a baking sheet lined with parchment paper
-bake for 30 minutes on the bottom rack - turn skewers over after 15 minutes
-tofu skewers are gorgeous and delicious over a bed of basmati or brown rice

Genia’s Spoon Me Tips - Please make sure you soak the skewer sticks - so they don’t burn in the oven.

This is a fun dish to make solo or with your family or friends. Create your own pattern. I like to add many tofu cubes to get a solid serving of protein at your meal. Make many because they go fast! One block of tofu has about 4 servings = 8 grams of protein.

Mucho vegan love,
Genia