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California Fruit and Tofu Skewers
By Chef Tom Fraker

California Fruit and Tofu Skewers

12 small Bamboo Skewers soaked in water
1 package Organic Baked Tofu (use Honey Sesame Baked Tofu) cubed
1 Pineapple cubed
12 Red Seedless Grapes washed
1 1/2 tablespoons Extra Virgin Olive Oil
Kosher Salt to taste

Preheat grill.

In the following order, spear one cube of tofu, one piece of pineapple and one grape with a skewer.

Repeat for the remaining skewers.

Drizzle lightly with the olive oil and season with salt.

Grill until just heated and serve.

I finish my skewers with a drizzle of Pixie Tangerine Sauce and a garnish of fresh avocado.

Makes 12 skewers.