Lemony Tofu & Vegetable Kebabs with Roasted Poblano Sauce

Name: Lemony Tofu & Vegetable Kebabs with Roasted Poblano Sauce
Yield: Serves 4
Ingredients: ½ cup (4 oz/125 g) sour cream; 1 clove garlic; Juice of 2 lemons; 1 lb (500 g) extra-firm tofu, drained; ½ cup (125 ml) olive oil; 2 shallots, halved lengthwise; ½ cup (½ oz/15 g) fresh cilantro leaves; 2 Asian eggplants, halved lengthwise and cut into 1-inch (2.5-cm) pieces; Juice of 1 lime; 16 small cherry tomatoes; 2 poblano chiles, halved lengthwise, seeded, and deribbed; Kosher salt and freshly ground pepper; 1½ teaspoons ground cumin; 2 zucchini, halved lengthwise and cut into 1-inch (2.5-cm) pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This nutritious combination of protein-packed tofu and fresh vegetables gets bright flavor from a creamy poblano sauce. Poblanos are a relatively mild chile, but like all chiles, they don't reveal how hot they will be until you cut into them. Most of the heat is found in the membrane that attaches the seeds to the chile.

Ingredients

1 lb (500 g) extra-firm tofu, drained
Juice of 2 lemons

Method

If using wooden skewers, soak 8–10 skewers in water for at least 30 minutes.
Cut the tofu in half horizontally. Place 3 paper towels on a plate and lay the tofu slices in a single layer on the towels. Top with 3 more paper towels and another plate. Use something heavy, such as a pot, to weigh down the top plate. Let stand for 5 minutes. Repeat the process with

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Vegetables

No reviews for this recipe

The licensor does not allow printing of this title