Fajita Tofu Kebabs with Cilantro Lime Quinoa
You guys, this might be my favorite tofu recipe yet. And I think it’s important to mention that tofu is pretty low on my food scale. It can be so bland and boring, right? Then if the texture’s not good, forget it. All bets are off.
But these kebabs are another story. They’re packed with flavor from Mexican spices like cumin and smoked paprika, the tofu has slightly crisp edges and it smells as good as any meat you can imagine.
Tofu kebabs have actually been a repeat offender on my meal plan for years now because they’re super easy to throw together. I usually press and cut the tofu a day or two before to save time and then serve them with a side of packaged quinoa or rice (I love this brand) for a quick weeknight meal.
Well I recently discovered Erin’s version of Fajita Chicken Kebabs and I thought putting a Mexican spin on kebabs was a brilliant idea. I made a similar version of hers fused with the old tofu standby and then served them with a side of cilantro lime quinoa for an extra dose of protein. The end result is like a big fiesta in your mouth.
They aren’t really like traditional kebabs because I baked the tofu so that it would be crispy but you could always grill them if you wanted to have a cook out. I would still recommend baking the tofu for at least 10-15 minutes before assembling the skewers if you it want to have a sinilar texture.
Oh, and I want to share an interesting article with you really quick before I go. I know eating soy is always up for debate because of how it might influence our hormone levels so I typically try to eat it in moderation and limit it to no more than one day per week. I also always make sure that any soy I buy is certified organic or labeled non-GMO since it’s one of the most common genetically modified crops.
With that in mind, I was enlightened when I read in an article from Prevention that we actually process excess estrogen through our waste and that eating less fiber can drive up our estrogen levels. Crazy, right?!
Anyways, the moral of the story is, whether you eat soy or meat, make sure you’re getting enough fiber in your diet! Like cilantro lime quinoa. :)
15 ounces super firm tofu, pressed and diced into 1-inch squares
1 red bell pepper
1 green bell pepper
1 red onion
1 tablespoon high heat oil
2 tablespoon tamari (or soy sauce)
1 tablespoon arrowroot (or cornstarch)
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
4-6 wooden skewers
Cilantro Lime Quinoa
1 cup dry quinoa, cooked
1 teaspoon olive oil
juice of 2 limes
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt
serving suggestions: chips and salsa, guacamole or avocado
- Start by preheating the oven to 400°F and then line a baking sheet with parchment paper. Place the tofu in a large bowl with the oil, tamari (or soy sauce), arrowroot and remaining spices then stir together until all of the tofu is evenly coated. Spread the tofu out on the baking sheet and bake for 10 minutes, stirring half way through cooking time. Remove from the oven and set aside.
- While the tofu is cooking, core the peppers and then cut them and the onion into 1 and 1/2” pieces. Toss them in the remaining oil and spices from the tofu. Add a little more oil, tamari and spices if needed.
- Layer the vegetables and tofu onto each skewer then place them back on the baking sheet and bake in the oven for another 20 minutes, rotating half way through the cooking time. Alternatively, you can grill them for 4-5 minutes on each side instead of baking.
- Meanwhile, combine the cooked quinoa with olive oil, lime juice, cilantro and salt in a medium-size bowl and stir together.
- Serve warm kabobs with cilantro lime quinoa, salsa + avocado or guacamole and enjoy!
Inspired by Well Plated