Vegetable Kabobs

•1 tbsp olive oil

•½ lb. firm tofu, well drained, cut into 1” cubes

•½ red pepper, cut into 1’’ pieces

•½ green pepper, cut into 1” pieces

•½ yellow pepper, cut into 1” pieces

•½ cup ½ ‐inch zucchini slices

•3 tbsp tahini (or peanut butter)

•1 tsp soy sauce

•½ tsp Chinese chili sauce

•1 tbsp water

•½ tsp honey or brown sugar, optional

•¼ tsp sesame seeds, optional

•3 tbsp yogurt

•1 tbsp olive oil

•1 tsp Dijon mustard

•1/8 tsp salt

•1/8 tsp Italian seasoning

Soak the bamboo skewers in water for 15 minutes. Meanwhile, cut tofu and vegetables into 1” pieces. Divide the tofu and vegetables evenly among 6 skewers. *You can either brush the vegetables with marinade now or you can use the sauce as a dip later.

Place skewers on a broiler rack. Broil about 5‐6” from the heat for about 6 minutes. Turn the kabobs and broil for another 6 minutes, or until the vegetables are tender.

***You may also grill these kabobs rather than broil them. You may also use any vegetables your child likes (i.e. squash, cherry tomatoes, etc.)