Lemony Tofu & Vegetable Kebabs with Roasted Poblano Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

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.


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


  1. If using wooden skewers, soak 8–10 skewers in water for at least 30 minutes.
  2. 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