Edible any day of the week!
I normally don’t use honey as I have to keep it to small amounts based on the way it affects my system. But, I love the taste and I had stopped by my favorite winery in Canada, Back 10 Cellars, and they just started making honey so I decided to buy some. I was not disappointed; it’s so delicious! Here’s my first recipe (it may be a couple of weeks for another, since I have to space out my usage!).
Blueberry honey barbecue tofu skewers
- Makes: 2 servings
- Total time: 20-25 minutes, 10-15 minutes to cook, 10 prep time (add in sitting time for the marinade if you will marinate ahead of time)
- 1 package of extra-firm tofu, drained and cubed
- 5 tablespoons sesame oil
- 1 eggplant cut into large chunks
- 1 red bell pepper, cut into large chunks
- 10 cremini mushrooms, sliced or whole
- 1/2 cup of strained tomatoes
- 2 tablespoons of Dijon mustard
- 1 tablespoon of amber blueberry honey (I use a brand from Back 10 Cellars)
- 3 cloves of garlic, minced
- ¼ cup diced spring onions
- 1-3 chili peppers, diced
- Salt and ground black pepper to taste
- Optional: 1 tablespoon of sesame seeds to sprinkle on top
- Blend the strained tomatoes, Dijon mustard, chili, oil and garlic with a hand blender until almost smooth
- Place the tofu, eggplant, red bell pepper, and mushrooms in a bowl. Add the blended mixture into the bowl and pour over tofu and vegetables. Toss lightly to coat. Cover the bowl, and allow to marinate for a minimum of one hour in the refrigerator.
- Preheat an outdoor or indoor grill on medium-high heat, and lightly oil the grate.
- Place the tofu and vegetables on to skewers. Grill each skewer for 10 minutes, or when it looks and feels like it’s done to your preference. Use any remaining marinade as a dipping sauce or pour it on top.
Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)
- Calories: 321
- Fat: 12.8 g
- Carbs: 19.4 g
- Protein: 16.8 g