Soy and honey-glazed tofu-vegetable skewers
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This meatless meal that won't leave your feeling lackluster! Drained tofu cubes absorb flavors very well and here we brush them with soy sauce, honey, and lime juice mixture. Honey in the sauce not only balances the briny soy sauce and tart lime juice, it also caramelizes on the tofu for a deeper flavor and rich browning on the outside. Bell peppers and tomatoes cooked to crisp-tender in the pan blend with the quinoa and tofu into a wonderful one-bowl meal. Change up your vegetables or add a few veggie-only skewers with broccoli and mushrooms, to bulk up your plate. For variety, try red or black quinoa or a blend of red, black, and white quinoa. Ready in just 40 minutes and super versatile, this dish is great for leftover vegetables as well and makes for a tasty lunch or dinner.
Ingredients
Uncooked quinoa
½ cup(s), rinsed well
Soy sauce
3 Tbsp
Honey
1 Tbsp
Fresh lime juice
1 Tbsp
Extra firm tofu
16 oz, drained and cut into 1-inch cubes
Bell pepper
1 item(s), medium, yellow, cut into 1-inch pieces
Bell pepper
1 item(s), medium, green, cut into 1-inch pieces
Red onion
1 small, quartered and separated into pieces
Grape tomatoes
8 medium
Instructions
1
Cook quinoa according to package directions.
2
Meanwhile, stir soy sauce, honey, and lime juice together in cup; set aside.
3
Spray ridged grill pan with nonstick spray and set over medium-high heat. Thread tofu, yellow and green bell peppers, onion, and tomatoes onto 8 (12-inch) metal skewers (if using wooden skewers, soak them in water 20 minutes prior to use to prevent charring); brush with soy sauce mixture. Place skewers in pan and cook, turning, until tofu is browned and vegetables are softened, about 10 minutes. Serve over quinoa.
4
Serving size: 2 skewers and about ⅓ cup quinoa
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