Curry Tofu-and-Bell Pepper Skewers with Sticky Coconut Couscous

Coastal Living
Curry Tofu-and-Bell Pepper Skewers with Sticky Coconut CouscousRecipe
If meatless Monday is part of your weekly menu rotation, try flavorful Curry Tofu-and-Bell Pepper Skewers with Sticky Coconut Couscous.
Makes 4 servings

Ingredients

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1/3 cup rice vinegar
3 tablespoons prepared mango chutney
2 tablespoons grapeseed oil or peanut oil
2 tablespoons hot Madras curry powder or mild curry powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 (14-ounce) package extra-firm tofu, cut into 24 (1-inch) cubes
8 (10-inch) bamboo skewers
2 large bell peppers, cut into 1-inch pieces
1/4 cup packed fresh cilantro leaves

Preparation

Prep: 15 Minutes
Marinate: 45 Minutes
Grill: 6 Minutes
Stand: 10 Minutes

1. Combine first 6 ingredients in a blender; blend until smooth. Pour mixture into a 13- x 9-inch baking dish, and add tofu cubes, turning to coat. Marinate 45 minutes, turning occasionally. Meanwhile, soak skewers in water at least 30 minutes.

2. Preheat grill to medium-high heat (350° to 400°). Thread tofu and bell peppers on skewers, reserving marinade.

3. Grill skewers, turning occasionally, 6 to 8 minutes or until peppers are lightly charred and tender. Serve with Sticky Coconut Couscous; sprinkle with cilantro.

Created date

May 2014