Moroccan-Spiced Tofu and Vegetable Skewers

Ingredients

• 1 block Firm tofu
• 1 medium Zucchini
• 1 medium Bell pepper
• 1 medium Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 0.25 teaspoon Cinnamon
• 0.5 teaspoon Harissa powder
• 1 cup Dairy-free yogurt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Firm tofu on a clean surface and gently press it with your hands or a clean kitchen towel to remove as much excess water as possible. Cut the pressed tofu into 2.54 cm cubes.
2. 2Cut the 1 medium Zucchini, 1 medium Bell pepper, and 1 medium Red onion into 2.54 cm pieces, similar in size to the tofu cubes.
3. 3In a medium bowl, whisk together the 3 tablespoons Olive oil, 2 tablespoons Lemon juice, 1 teaspoon Cumin, 0.5 teaspoon Turmeric, 0.25 teaspoon Cinnamon, and 0.5 teaspoon Harissa powder until well combined.
4. 4Add the 1 block Firm tofu cubes and the cut 1 medium Zucchini, 1 medium Bell pepper, and 1 medium Red onion pieces to the bowl with the marinade. Toss everything gently to ensure all pieces are evenly coated. Let this mixture marinate for at least 30 minutes at room temperature.
5. 5While the tofu and vegetables are marinating, thread the marinated tofu and vegetable pieces onto skewers, alternating between them. Aim to use all the marinated ingredients.
6. 6Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
7. 7Place the skewers on the preheated grill. Grill for 10-15 minutes, turning the skewers occasionally, until the tofu is golden brown and slightly firm to the touch, and the vegetables are tender and have grill marks.
8. 8Remove the skewers from the grill and arrange them on a serving platter. Serve immediately with the 1 cup Dairy-free yogurt on the side for dipping.

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