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Tofu Kabobs
By Chef Tom Fraker

Tofu Kabobs


3/4 pound Melissa's Dutch Yellow® Potatoes -- halved
3/4 pound Melissa's Ruby Gold® Potatoes -- halved
1 small container Grape Tomatoes
1 package Melissa's Veggie Sweet Mini Peppers -- cut into bite size pieces
3 packages Melissa's Organic Tofu -- cut into bite size pieces
10 each Bamboo Skewers -- soaked in water as needed
Extra Virgin Olive Oil to taste
Salt and Pepper


Blanch the potatoes and shock in ice water to stop from cooking. Thread all of the ingredients onto the skewers and brush with olive oil.

Season with salt and pepper. Prepare a hot grill pan and grill skewers until you get nice grill marks on all sides. Makes 10 skewers.


Brushing the skewers with teriyaki sauce at the end adds some great flavor.