It’s still hot. You’re still hungry. How ‘bout more kebabs? (Note: The word kebab (also spelled “kabob”) should not be confused with the word haboob. Trust me, you don’t want to eat a haboob.)
(Adapted from Women’s Health)
1 package extra-firm tofu, drained, patted dry and cut into skewerable cubes
2 medium zucchini, cut into skewerable chunks
1 pineapple, cut into skewerable chunks
1 large red onion, cut into skewerable chunks
2 red bell peppers, cut into skewerable chunks
1 tbsp. maple syrup
3 tbsp. ketchup
½ tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. Asian chili sauce
8 skewers (soaked in water for 20 minutes if wooden)
1. Preheat grill to medium high and assemble skewers: tofu, zucchini, pineapple, onion, red pepper. (Use whatever order you want, as long as the skewerables stay on the skewers.)
2. In a small bowl, whisk together maple syrup, ketchup, soy sauce, rice vinegar and chili sauce.
3. Brush about half of the glaze on the skewered food and grill, turning occasionally, until everything is lightly charred and the vegetables are at least a little bit soft.
4. Brush the remaining glaze on the food and eat.