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Healthy Cooking: Grilling for Summer, Val Wilson

tofu kabobs, healthy grilling, healthy cooking, U.P. holistic business, U.P. holistic wellness publication

Summer is my favorite time of year. One of the reasons is because you can grill food outside. For some reason, food just seems to taste better to me when cooked outside. Be careful not to fall into the trap of thinking you have limited options of just grilling veggie burgers and veggie hot dogs if you are living a vegan or vegetarian lifestyle. I have experimented grilling many vegetables and other fun recipes such as the tofu kabobs described below.

Tofu is a great option when you are grilling. When you marinate tofu, it takes on the flavor of the marinade and creates a very tasty dish. Tofu is a complete protein. It contains all eight essential amino acids. It’s also is a good source of calcium and iron, plus it contains phosphorus, zinc, copper, magnesium, and vitamin B1.

Yellow summer squashes are one of my favorites on the grill. They have high water content, helping to keep you hydrated, and have lots of potassium and fiber. Carrots and radishes are high in antioxidants and contain potassium, which is essential for healthy blood pressure. And onions contain anti-inflammatory properties.

When creating this recipe, I chose the vegetables to give a rainbow of colors to the kabobs. These kabobs taste great when grilled. However, if you do not have a grill, you can cook them in a skillet or even bake them in the oven.


 
Tofu Kabobs

Wooden kabob sticks  
1 lb. fresh firm tofu  
1 onion (cut in chunks)  
4 carrots (cut in long, round diagonals)  
1 yellow summer squash (cut in cubes)  
20 radishes (cut in thick rounds)  

Marinade
1/3 cup tamari  
¼ cup each olive oil and water  
2 T. each brown rice vinegar and mirin  
1 T. brown rice syrup  
1 tsp. each basil and thyme  

Arrange the tofu and all the vegetables in a shallow dish, lying flat rather than stacked on top of each other. Whisk together the marinade ingredients and pour over the vegetables. Let marinate 30 minutes. Take the wooden kabob sticks and place the tofu chunks and vegetables on each one. Alternate the vegetables to make each one unique. Heat a skillet or grill and brown the kabobs on each side, or place the kabobs on a cookie sheet and bake at 350  degrees for 20 minutes. If grilling the kabobs on a barbecue, soak the wooden sticks in water for 20 minutes before making and grilling the kabobs. 

Chef Valerie Wilson has been teaching cooking classes since 1997. You can attend virtually including a special class through Peter White Public Library on 6/15/21. Visit http://www.macroval.com for schedule, cookbook purchases, phone consultations, or radio show, and follow her on Facebook at Macro Val Food.

Excerpted with permission from the Summer 2021 issue of Health & Happiness U.P. Magazine. Copyright 2021, Empowering Lightworks, LLC. All rights reserved.

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