Grilled Tofu Kabobs with Rhubarb-Balsamic Glaze and Quinoa Pilaf Recipe - Forks Over Knives
Rhubarb and balsamic vinegar make a tangy glaze that's perfect for these veggie and tofu kabobs served with a quinoa pilaf. Get the recipe!
Ingredients
- 1 cup balsamic vinegar
- 1 stalk fresh rhubarb, thinly sliced (¾ cup)
- 2 tablespoons pure maple syrup
- ½ teaspoon sea salt
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- 1 cup dry quinoa
- ½ cup slivered fresh basil
- 1 14- to 16-oz. package extra-firm tofu
- ⅛ teaspoon freshly ground black pepper
- 1 medium zucchini, trimmed and cut into 1½-inch chunks
- 16 large cherry tomatoes
- 8 10-inch skewers
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