Grilled Skewered Summer Vegetables with Smoked Tofu

Ingredients

• 1 cup cooked DOLE® Brussels Sprouts, cut in half
• 1 cup DOLE Cauliflower florets
• 1 cup DOLE Broccoli florets
• 2 cups cubed smoked tofu or seitan
• 1 head romaine lettuce
• 1/2 cup cherry tomatoes
• 1/4 cup pickled pearl onions
• 1 package DOLE® Chopped Sunflower Crunch Kit
• Marinade (recipe below)
• Couscous with Dried Cherries and Nuts (recipe below)

Marinade

• 3 tablespoons olive oil
• 2 tablespoons grated fresh ginger
• 2 tablespoons orange juice
• 2 tablespoons orange marmalade
• 2 tablespoons chopped cilantro
• 1 teaspoon grated orange peel
• ½ teaspoon red pepper flakes

Directions

1. Blanch DOLE Brussels Sprouts, DOLE Cauliflower and DOLE Broccoli. Thread tofu on skewers alternating with blanched vegetables, cherry tomatoes, and pearl onions.
2. Place the vegetable skewers in marinade.
3. Cut DOLE Romaine into four pieces. Wrap the Romaine pieces with kitchen string and add to the marinade.
4. Preheat the grill to medium high. Grill the skewers and the lettuce for 3 minutes per side. Combine salad kit ingredients together. Divide the salad between four serving plates. Arrange skewers, couscous, and Romaine on each plate. Serve hot or at room temperature.

Couscous-with-Dried-Cherries-and-Nuts: Bring 2 cups chicken or vegetable broth to a boil. In a bowl, rub 2 tablespoons olive oil into 1 cup whole-wheat couscous with your fingers. Pour in the broth and blend. Set aside until broth is absorbed by the couscous. Toss couscous with 1/4 cup chopped dried cherries or currants and 2 tablespoons pine nuts.

Marinade: Whisk together 3 tablespoons olive oil, 2 tablespoons grated fresh ginger, 2 tablespoons orange juice, 2 tablespoons orange marmalade, 2 tablespoons chopped cilantro, 1-1/2 teaspoons grated orange peel, and 1/2 teaspoon red pepper flakes.

Tips & Tricks

Make plenty of the skewers and couscous -- they are perfect for tomorrow’s lunch!