Tofu Kabobs with Coconut-Basil Chutney
Ingredients:
2 C whole basil leaves
2 T ginger, chopped
4 scallions, chopped
1 C unsweetened coconut milk
1/4 tsp ground red pepper
1 tsp salt
1 lb extra firm tofu, cut into 1" cubes
1 yellow bell pepper, chopped into 1" pieces
1 green bell pepper, chopped into 1" pieces
1 large red onion, chopped into 1" pieces
Instructions:
1. Pulse together first 6 ingredients in food processor until smooth.
2. Stir tofu together with 1/4 C of the basil mixture.
3. Thread tofu, bell peppers and onion onto skewers. Grill until heated through, about 15 minutes.
4. Serve with remaining coconut-basil chutney.
By Adapted from recipe by Redbook Magazine and added on May 18, 2007.
Category: Other Entrees
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