Tag Archives: zucchini

Tofu Kabobs with Mango Citrus Sauce

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

BBQ Tofu Serves 4-6                    Time: 25 minutes

This makes a refreshing and flavorful sauce for tofu and vegetables, perfect for a hot, summer day. You’ll need to freeze regular or firm tofu for at least one week. Freezing tofu changes the texture to a meaty sponge that will suck up whatever sauces you marinate it in.

Grill ingredients:

1 pound regular or firm tofu (water-packed), frozen for at least one week or longer
Red bell peppers, onions, zucchini, or whatever grilling vegetables you like

1. Defrost the tofu, and slice into 1/2 inch slabs. Carefully squeeze each slab between the palms of your hands to extract as much water as possible. Make the marinade below and follow instructions for marinating and grilling.

Marinade ingredients:

2 cups mangoes, either frozen and thawed, or fresh
6 ounces apple juice concentrate
1/3 cups fresh lime juice
2 Thai chilis
3 to 4” of lemon grass stalk
A chunk of ginger root

1. Combine all of the marinade ingredients in a blender and process until smooth. Pour into a bowl and marinate the tofu in it for 24 hours before grilling. You can grill the tofu slices on their own, or cut them into cubes and skewer them with your vegetables of choice.

2. When you’re ready to grill, lightly brush the grill with oil, then place the tofu or skewers on it, grilling 4 to 5 minutes on each side until beautiful grill marks are formed.

Brush a bit more of the marinade on them once they come off of the grill to add another burst of flavor.

Zucchini Fettuccine

Recipe By Ayinde Howell

Ayinde's Zuccini Fettucine

Delicious TV stopped by Executive Chef Ayinde Howell’s place in West Hollywood to film a recipe for our Brown Bag Lunch episode. While setting up camera gear Ayinde foraged through his fridge and then whipped up this tasty gluten-free stir-fry to go.  So next time treat yourself to a workday lunch.  Make sure it’s homemade!

You can learn more about Ayinde at ieatgrass.com

Zucchini Fettuccine

Ingredients:
2-3 tablespoons vegetable oil
1/4 cup organic extra firm tofu sliced
1/2 cup shitake mushrooms sliced
1/2 cup onion chopped
1/4 cup carrot sliced
1 teaspoon fresh rosemary,
rough chopped
1 teaspoon fresh sage chopped
2 tablespoons white wine
1/2 teaspoon salt
Peeling method:
Using a potato peeler, peel outer
green skin from zucchini completely.
Shave noodle sized strips from
top to bottom rotating the zucchini
as you go. Place zucchini noodles
in bowl, cover with water
add 1 teaspoon of salt.
Set-aside until ready to serve.
cooking method:
In a large skillet over medium high
heat, heat oil and add tofu sauté for
about 3 minutes browning on either
side. Add mushrooms sauté for 2
minutes. Stirring well constantly.
Add carrots and onions sauté for 2
minutes. Stir in white wine and serve hot over Zucchini noodles.