Grilled California Avocado and Tofu Kebabs

Serves: 10


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit