Grilled California Avocado and Tofu Kebabs

HomeRecipesMeals & DishesAppetizersGrilled California Avocado and Tofu Kebabs

Total Time: 45 min

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Cook Time: 30 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 210

Total Fat 15g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 710mg

Total Carbs 15g

Dietary Fiber 6g

Total Sugars 6g

Protein 8g

Potassium 600mg

Vitamin A 31 mcg; Vitamin C 43 mg; Calcium 55 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 86 mcg; Omega 3 Fatty Acid 0.16 g

% Daily Value*: Vitamin A 4%; Vitamin C 50%; Calcium 4%; Iron 10%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This Grilled California Avocado & Tofu Kebabs recipe proves that grilling can be plant placed. With a delicious sauce, hearty veggies, tofu and creamy California Avocados, this is a dish that anyone would enjoy!

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Serves: 10

Ingredients
Instructions

6 Tbsp. soy sauce (or Tamari) 4 Tbsp. avocado oil 3 Tbsp. balsamic vinegar 1 1/2 Tbsp. stone ground mustard 1 1/2 Tbsp. pure maple syrup (or brown sugar) 1/4 tsp. ground pepper 1/2 tsp. salt 1 tsp. garlic powder 2 ripe, Fresh California Avocados, seeded, peeled, sliced 10 pearl mini onions 1/2 package high protein tofu cubed 1/2 lb. Brussels sprouts halved 1 bunch asparagus 1 jalapeno, sliced (add more if desired) 1 green bell pepper, sliced 1 large zucchini, sliced 1/8 tsp. fresh cilantro, to taste and garnish 1/8 tsp. sea salt, to taste and garnish

If using wooden skewers, soak in water for 15 minutes to prepare for assembly.
For the sauce, combine soy sauce, avocado oil, balsamic vinegar, stone ground mustard, pure maple syrup, ground pepper, salt and garlic powder in a bowl and whisk until well combined.
Prepare kebab ingredients by thickly slicing avocados, cutting tofu into cubes, and cutting asparagus and Brussel sprouts pieces in half, and cutting jalapenos, bell peppers and zucchinis into slices.
Add tofu cubes to the bowl of prepared sauce and coat.
Steam Brussel sprouts for 5 minutes, adding in asparagus at 3-minute mark and steaming for the final 2 minutes. Remove Brussel spots from steam and add to sauce bowl.
Assemble kebabs by placing avocados, tofu and vegetables onto skewers until skewer is filled, alternating order of ingredients.
Place prepared skewers on to a tray and pour remaining sauce over the top of the kebabs.
Set grill or grill pan to high heat and place kebabs on to grill, leaving for 2-4 minutes on each side until cooked.

Serving Suggestion: Sprinkle with cilantro and flakey sea salt for the ultimate enjoyment!

Beverage Pairing: Lager or Pilsner Beer with Lime.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.