Tofu and Squash Kebabs with Cilantro Sauce

1. 1

   Heat grill to medium.

2. 2

   In a food processor, combine cilantro, 1/4 cup oil, the jalapeno, ginger, lime juice, and scallion greens.

3. 3

   Blend until smooth; season with salt and pepper.

4. 4

   In a medium bowl, combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper.

5. 5

   Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.

6. 6

   Clean and lightly oil hot grates.

7. 7

   Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally.

8. 8

   Transfer to a platter.

9. 9

   Grill tofu kebabs, uncovered, until scallions are soft, 4 to 6 minutes, turning occasionally; brush with 1/4 cup cilantro sauce and grill 30 seconds more.

10. 10

    Transfer to platter.

11. 11

    Serve kebabs with remaining cilantro sauce.

12. 12

    Place tofu (firm or extra-firm) on a plate lined with paper towels.

13. 13

    Cover with more paper towels and another plate and weight with canned goods or a heavy pan.

14. 14

    Let drain for at least 2 hours (or up to 8), replacing paper towels as necessary.

15. 15

    (Per Serving)

16. 16

    Calories: 268

17. 17

    Fat: 23.6g (3.1g Saturated Fat)

18. 18

    Protein: 13.3g

19. 19

    Carbohydrates: 6.7g

20. 20

    Fiber: 2.8g

* Per serving · 4 servings · Values may vary.