1package of firm organic tofucubed into 1 inch squares
1medium red onion cut into chunks
2-3coloured bell peppers cut into square chunks
Teriyaki Marinade Sauce
1/2cupfiltered water
2tbsporganic soya sauceor you can you Tamari for a gluten free option
1tsptoasted sesame oil
1tbsphoney
1/2lemon juiced
2tbsprice vinegar
1tspraw gingerfinely grated
pinchof black pepper and sea salt
1/2tspsesame seeds
Instructions
In a medium sized bowl whisk in all of you ingredients except for the tofu. Add tofu, gentle mix to coat, cover and marinate for 30 min. Once marinated reserve the remaining sauce for grilling later.
Using a bamboo skewer that has been soaked in water for at least an hour, start to thread tofu and veggies onto the skewers alternating ingredients.
Turn on grill to medium high. Once grill is nice and hot, add your kebabs and cook for about 4 min on each side.
Brush with a little of the reserved Teriyaki marinade onto the kebabs while cooking if you like to add some flavour and keep them from sticking to the grill.
Notes
For storing, you can just remove tofu and veggies from bamboo skewers and store them in an air tight container in the fridge for up to 3 days.