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    from "Everyday Food® magazine"

    Both wooden and metal skewers are great for kebabs. Wooden skewers need to be soaked in water for 30 minutes before use.

    Prep Time: 30 minutes
    Total Time: 30 minutes
    Yield: Serves 4

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    2 cups fresh cilantro leaves
    1/4 cup plus 1 tablespoon vegetable oil, plus more for grates
    1/2 jalapeno chile, seeded
    1 teaspoon grated fresh ginger
    2 tablespoons fresh lime juice
    3 scallions, white and green parts separated and cut into 1-inch lengths
    Coarse salt and ground pepper
    1 package (14 ounces) extra-firm tofu, weighted and cut into 12 pieces
    2 summer squash, halved and cut into 1-inch pieces

    Print recipe

    1. Heat grill to medium. In a food processor, combine cilantro, 1/4 cup oil, jalapeno, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper. Combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper. Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.
    2. Clean and lightly oil hot grates. Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally. Grill tofu kebabs until scallions are soft, 4 to 6 minutes, turning occasionally; brush with cup cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh

    Jalapeño Pepper - $2.99/lb
     Farm Fresh
      Ginger Root - $3.99/ea
      Limes - $0.99/ea
     Farm Fresh
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Nasoya Organic Extra Firm Tofu - $2.99/ea
      Green Zucchini, Medium - $1.99/lb
     Farm Fresh, Med
    You May Already Have
      Roland Bamboo Skewers - $2.99/ea plus tax
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
      Morton's Coarse Kosher Salt - $2.69/ea
      Gefen Ground Black Pepper - $1.59/ea
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