Lemony Tofu & Vegetable Kebabs with Roasted Poblano Sauce

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

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