Pineapple And Tofu Kebabs with Chimichuri sauce

Pineapple And Tofu Kebabs with Chimichuri sauce

Yields 8

Ingredients

1 Box extra firm tofu, cubed 1x1 cm

1/4 pineapple, peeled and cubed 1x1 cm

1/2 red bell pepper, cubed 1x1 cm

1 tablespoon sesame oil

1 tablespoon soy tamari sauce

1/4 teaspoon garlic powder

1/4 teaspoon turmeric powder

Instructions: Mix the oil, tamari sauce in a bowl. Add the chilli, garlic and turmeric. Marinade tofu, pineapple and bell pepper for 15 minutes or more. Grill on the smokeless grill  for 20 mins until golden. Turning them every 10 min

When ready to serve – serve with chimichurri sauce.

Chimichurri Sauce

Ingredients

1/2 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Preparation

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)