Completed with fresh herbs and brown rice, these tofu grape kebabs make a wonderfully light and nutritious summer meal. Grapes not only add a little color pop to the presentation, they also have a sweet, juicy, crisp flavor that pairs perfectly with the Asian-inspired ingredients used on the tofu. And, they are reportedly an excellent source of vitamin K, which could be beneficial for bones, especially when paired with mineral-rich tofu.
This recipe with photo for tofu and grape kebabs was shared with us by the California Table Grape Commission.
For those of you concerned about soy, be sure to pick organic whole soy tofu for these grape kebabs to avoid the issues with GMO’s and soy protein isolates (the primary culprit in those negative soy studies).
Special Diet Notes: Asian Tofu and Grape Kebabs
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
- 2 to 3 tablespoons minced jalapeno
- 2 tablespoons reduced-sodium soy sauce or wheat-free tamari (for gluten-free)
- 2 teaspoons brown sugar (can sub coconut sugar)
- 1 teaspoon grated ginger
- 1 pound firm organic tofu, cut into 12 chunks
- 2 cups green California grapes (or can use a combination of green and purple)
- 2 cups steamed brown rice
- 2 tablespoons chopped cilantro
- Heat your grill to high.
- In a medium bowl, whisk together the jalapeno, soy sauce, sugar and ginger. Add the tofu and stir to coat.
- Thread the tofu and grapes, alternating, onto 4 skewers.
- Grill for 2 to 4 minutes or until heated through.
- Divide the rice among 4 bowls, top with skewers and sprinkle with cilantro.