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

Prep time 15 mins
Marinate time 45 mins
Grill time 6 mins
Stand time 10 mins
Yield Makes 4 servings
If meatless Monday is part of your weekly menu rotation, try flavorful Curry Tofu-and-Bell Pepper Skewers with Sticky Coconut Couscous.


  • 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
  • Sticky Coconut Couscous
  • 1/4 cup packed fresh cilantro leaves

How to Make It

  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.