Mango-Lime BBQ Tofu Kebabs

With Jasmine Rice, Summer Vegetables, and Grilled Lime

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
Vegetarian
A note about serious food allergies

The imminent lazy days of summer beg for the grill to be freed from storage, and these zesty tofu kebabs are just the thing to appease all of your BBQ attendees. Protein-packed tofu and fresh veggies are skewered together and brushed with a BBQ sauce that’s kicked up a notch by sweet mango, Thai pepper sauce, and caramelized lime juice – all served atop fluffy Jasmine rice.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 1 Yellow Onion
  • 2 Zucchini
  • 1 Lime
  • 8 Wooden Skewer
  • 4½ oz. BBQ Sauce
  • ½ cup Vegan Mango Puree
  • 1 fl. oz. Sriracha
  • 8 oz. Cremini Mushrooms
  • 5 oz. Cherry Tomatoes
  • 1 cup Jasmine Rice
  • Nutrition (per serving)

  • Calories
    623
  • Carbohydrates
    83g
  • Fat
    18g
  • Protein
    27g
  • Sodium
    775mg
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Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Large Pot
  • 1 Grill Pan or Outdoor Grill
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Drain tofu and gently press out any remaining liquid. Cut tofu into ½-1" cubes. Throughly rinse produce and pat dry. Peel and dice onion into ½-1" cubes. Slice zucchini into ½" thick rounds. Halve lime and zest on half. Soak skewers in water to prevent burning.

  • Step 2 - Make the BBQ Marinade
    2

    Make the BBQ Marinade

    In a large mixing bowl, tasting as you go, combine the BBQ sauce, juice of one lime half to taste (reserve the other half for grilling), mango puree, and Sriracha to taste. Mix until smooth. Season with a pinch of salt and pepper. Add cubed tofu to bowl and allow to marinate for 15 minutes. Save the marinade for brushing during grilling and plating.

  • Step 3 - Prep the Skewers
    3

    Prep the Skewers

    Thread coated tofu cubes, onions, zucchini, tomatoes, and mushrooms on the skewers. Place on plate and brush with more BBQ marinade, coating thoroughly.

  • Step 4 - Cook the Rice
    4

    Cook the Rice

    Rinse jasmine rice in cool water and continue rinsing until the water runs clear. Bring a large pot with 2 cups of water, rice, and 1 tsp. of salt to a boil over high heat. Reduce heat to low, cover with a lid, and allow rice to simmer for 10-12 minutes, or until water has been absorbed and rice is tender. Season with a pinch of salt and pepper. Remove from heat and fluff with fork before serving.

  • Step 5 - Grill the Kebabs
    5

    Grill the Kebabs

    Coat outdoor grill or grill pan with cooking spray. Grill kebabs over medium heat, turning and brushing with sauce frequently, for approximately 10 minutes or until the vegetables are browned and grill marks are apparent. Remove kebabs from grill and salt to taste. Add lime half, fruit side down, and grill until caramelized. Remove lime half from grill and cut in half.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Add a mound of jasmine rice and top with 2-3 kebabs. Pair with a side of BBQ Marinade and garnish with grilled lime section (squeeze on top for a zesty, sweet flavor) and lime zest, as desired.