Chef Tom Fraker
An easy Meatless Monday dinner, especially on a hot day! If you do not have access to an outdoor grill, see broiling tip under notes.
1 package (24 oz) Melissa's Crimson & Gold Potatoes, skin on and halved
1 small container Organic Grape Tomatoes
1 package Melissa's Veggie Sweet Mini Peppers, cut into bite-size pieces
3 packages Melissa's organic tofu (firm), cut into bite-size pieces
10 each bamboo skewers - soaked in water as needed
Extra virgin olive oil to taste
Salt and pepper
Teriyaki sauce or grilling sauce of choice
Submerge wooden barbecue skewers in a baking pan or dish. Weight them with a dish or pan so they remain submerged, about 20 minutes. Remove and shake off excess water.
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.
Brush the skewers with teriyaki sauce or other grilling sauce at the end adds some great flavor.
Soaking wooden skewers in water helps prevent them from burning. If you have metal skewers, a light brushing of oil will help prevent the tofu from sticking.
Make it Gluten-Free: Many grocery and specialty stores now offer gluten free versions of teriyaki and grilling sauces.