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Orange-Lime Tofu Kebabs

Tofu helps lower the bad cholesterol levels.

Even though many people don’t like tofu because of its bland flavor, tofu offer many other benefits to your body, which is one of the reasons I love creating tofu recipes like these orange-lime kebabs.

To add to the nutrients, I added colorful vegetables like bell pepper and red onion. Red bell pepper offers vitamin c and red onion offers lower risks of certain cancers. This meal is well-balanced and great to add to at least one of your meals of the week.

When living a healthier lifestyle, you should incorporate more nutritious ingredients into your meal because the main factor of eating healthily is to feel great, not to feel drained for the lack of nutrients.

And with that said, here is the orange-lime kebabs recipe.

Start to finish: 1 hour

Servings: 2


Tofu Ingredients:

One  14-ounce firm Tofu

1 garlic clove

1 teaspoon sesame oil

1/3 cup low-sodium soy sauce

1/3 cup fresh orange juice

3 limes

Rest of the ingredients:

1 red bell pepper

1 avocado

1 red onion

Handful cilantro

1 cup quinoa

2 limes

2 tablespoon grape seed oil

Metal or wooden skewer sticks*


In a bowl combine low-sodium soy sauce, sesame oil, orange zest , freshly squeezed orange and lime juice and minced garlic. Whisk together. Set aside.

Use a couple of paper towel sheets to pat dry the tofu and slice tofu into cubes.

Add cubed tofu to the soy sauce mixture and make sure all tofu cubes are well coated in marinade. Place in the fridge for 30minutes-1 hour. The longer the tofu sits in marinate the better the tofu absorbs the marinade.

Cook 1 cup of quinoa with 2 cups of water. Cook over medium-low heat for about 20 minutes or until quinoa absorbs water.

Chop red bell pepper and red onion into large squares, so you can insert the vegetables through skewers later.

In a bowl, add 1 tablespoon of grape seed oil, salt and pepper. Marinade bell pepper and red onion in the mixture.

In a pan, stir fry the bell pepper and onion until the vegetables are slightly charred. Once all the vegetables are cooked, set aside.

In a pan over medium heat, add 1 tablespoon of grape seed oil and cook each side of the tofu cubes until golden brown. Do not pour in excess marinade. We will reduce the marinade in a small pot to use as a sauce for the kebobs. Place all tofu cubes on a plate, set aside.

The quinoa should be done. Measure your serving size of quinoa into a bowl. Squeeze in 1 lime, add chopped cilantro, salt and pepper into the quinoa. Mix together.

In a small pot over low heat, reduce the marinade until it thickens.

Start to assemble the the kebobs. I alternate from bell pepper to avocado cube to tofu and red onion and repeat. Each skewer should contain three pieces of tofu.

Once the kebobs are assembled,serve with cilantro-lime quinoa, and the marinade reduction.


* If you are using wooden skewers, soak in water for at least 30 minutes. This prevents the skewers from burning and splinters.

** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

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