- Total time 1 hour & 30 minutes
- Portion size 4 servings
In large bowl, combine orange juice, tamari, oil, sriracha and garlic.
Add tofu to marinade, tossing to coat. Cover and refrigerate for 1 hour, stirring at least once.
Preheat barbecue to high heat (about 400°F); grease grill.
Remove tofu from marinade; pat dry. Set marinade aside.
Thread tofu onto skewers alternating with mushrooms and onion. Place on grill; close lid and cook, turning often, until tofu is browned and mushrooms are tender, about 5 minutes.
In small pot, combine reserved marinade with honey, tamari and ginger. Bring to boil; remove from heat.
Divide kabobs among plates; sprinkle sesame seeds over top (if using) and serve with dipping sauce on the side.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 1500 mg
- Protein 14 g
- Calories 215
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 27 g