Aspetuck Buffalo Tofu Kebabs

In a recent trip back up to our old stomping grounds in Connecticut, we stopped at Aspetuk Valley Orchards in Easton. They make the best pies ever. Search them out if you are ever in the area. I also picked up some of their Buffalo wing hot sauce - perfect for spicing up Tofu kebabs. I'm a real fan.

1 tub extra firm tofu cut into 32 1/2-inch cubes

Marinade:

1/4 cup Aspetuck Buffalo Sauce (or favorite)

1/4 cup good vinaigrette

1 Tbsp honey

Heat grill to high. Wrap tofu in several paper towels and gently squeeze out as much water as possible, without deforming the tofu. Cut into 32 1/2-inch cubes - start by halving lengthwise and then cut each slab into 4x4 cubes.

Whisk together the marinade ingredients and gently fold with the tofu in a shallow casserole.

Soak six 6-inch wooden skewers in water for about 5 minutes. Skewer tofu pieces about five per skewer. Reserve remaining marinade for basting during grilling.

Grill over medium-high heat, about 2-3 minutes per side, basting with remaining marinade as you go along.

Serve over your favorite pilaf - here I served over a cauliflower pilaf.

Serves 4.

Comments

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