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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
||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.|
||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.|