INGREDIENTS

1/4 cup avocado oil margarine, melted
2 tablespoons lemon juice
2 teaspoons fresh rosemary, chopped
1 large clove garlic, finely chopped
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package extra-firm tofu, drained, dried and cut into 16 large pieces
1 large red, green or yellow pepper, cut into 12 large pieces
12 small button mushrooms, trimmed
1 medium-sized courgette, cut into 12 slices
12 small pieces of sweet onions

PREPARATION

STEP 1

In a large bowl, combine margarine, lemon juice, rosemary, garlic, lemon zest, salt and pepper. Add tofu and vegetables and toss to coat. Cover and marinate in the refrigerator for at least one hour.

STEP 2

Thread tofu and vegetable pieces alternately on four skewers (about 30 cm or 12 inches). If using wooden skewers, soak in water for at least 30 minutes before using.

STEP 3

Grill kebabs, turning several times and brushing with remaining marinade, until vegetables are tender, and tofu is lightly browned and hot, about 10 minutes.

http://www.recettes.qc.ca/recettes/recette/tofu-grille-au-citron-et-aux-fines-herbes-et-kebabs-aux-legumes