Tofu Kabobs with Herb Sauce

Prep time:20 min
Total time:1 hr 30 min

Yield 6


1 cup lightly packed fresh cilantro leaves

1/2 cup lightly packed fresh Longo’s Basil

1 large jalapeño pepper, seeded 2 tsp chopped fresh ginger

1 large clove garlic, minced

3 tbsp soy sauce

3 tbsp Longo’s Organic Sicilian Extra Virgin Olive Oil with Lemon

1/2 tsp salt

1 pkg (350 g) extra firm tofu

1 zucchini

1 red bell pepper

6 Longo’s Cremini Mushrooms or brown button, halved


  • Combine cilantro and basil leaves, jalapeño, ginger, garlic, soy sauce, oil and salt in a small blender and purée until smooth.
  • Cut tofu into 24 cubes and place in a resealable bag. Pour in 5 tbsp of the herb sauce and move around to coat. Reserve remaining sauce. Cover and refrigerate for at least 1 hour or up to 24 hours.
  • Cut zucchini and pepper into similar- sized chunks. Thread marinated tofu, zucchini, bell pepper and mushrooms alternately onto soaked skewers.
  • Place skewers onto greased grill over medium-high heat, turning occasionally and brushing with remaining marinade, for about 8 minutes or until golden.
  • Serve reserved sauce alongside skewers.

Nutritional Information

Per serving: 140 calories
  • Protein 11g
  • Fibre 1g
  • Fat 12g
  • Sugar 2g
  • Carbs 5g
  • Sodium 620mg