Gochugaru Baked Tofu, Melon, Pepper Veggie skewers with Chili Lime Sauce

5 from 5 votes

Gochugaru Baked Tofu, Melon, Pepper Veggie skewers with Chili Lime Sauce

Gochugaru Baked Tofu, Melon, Pepper Veggie skewers with Chili Lime Sauce. Summer Vegetable kabobs. Vegan Glutenfree Nutfree Recipe.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Side

Cuisine: fusion, Gluten-free, Summer, Vegan

Keyword: gochugaru baked tofu, melon skewers, summer veggie skewers

Servings:

Author: Vegan Richa

Ingredients

14 oz firm or extra firm tofu pressed for 10 minutes, then cubed into large cubes
1 green pepper or other veggies
2 slices of melon of choice
1 tbsp soy sauce
1/2 tsp garlic powder
2 to 3 tsp gochugaru pepper flakes or use other pepper flakes
a good dash of salt
gochugaru and salt for the sprinkling

Sweet Chili Lime dipping Sauce:

2 tbsp rice vinegar
1 tbsp lime juice
2 tbsp or more maple syrup
1/2 tsp gochugaru or red pepper flakes
1/4 tsp garlic powder , add a clove of garlic minced as well for more flavor
a good pinch of salt

US Customary - Metric

Instructions

Cube the tofu and veggies into large pieces so that they dont fall off the skewers easily. Mix soy sauce, garlic, pepper flakes and salt in a bowl. Brush the mixture liberally on the tofu cubes and let chill to marinate for half an hour. Brush so that the pepper flakes are spread over all cubes. You can also sprinkle more gochugaru as needed.
Then Skewer the tofu cubes, melon and peppers onto skewers. Sprinkle more gochugaru/pepper and salt on the melons and peppers.
Grill on a grill skillet or grill, until tofu has nice grill marks. Turn the skewers around to have grill marks or on atleast 2 sides of the tofu. Serve as is or over salad, with sweet chili sauce.

Notes

Nutrition is for 1 serve

Nutrition

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