Tofu Mushroom Kebabs with Nut Sauce - alive magazine

Name: Tofu Mushroom Kebabs with Nut Sauce - alive magazine
Ingredients: 3 Tbsp (45 mL) peanut butter or almond butter; 3 Tbsp (45 mL) light coconut milk; 1 Tbsp (15 mL) reduced-sodium soy sauce or tamari; Juice of 1/2 lime; 2 tsp (10 mL) grated orange zest; 1 tsp (5 mL) grated fresh ginger; 1/4 tsp (1 mL) chili pepper flakes; 1 package extra-firm tofu, drained and cut into 1 in (2.5 cm) squares; 1/2 lb (225 g) crimini mushrooms, stems removed; 2 small zucchini, cut into 1 in (2.5 cm) thick rounds; 1 bunch green onions, white and light green parts only, trimmed into 1 in (2.5 cm) lengths; 1 tsp (5 mL) sesame seeds; 1/4 cup (60 ml) chopped cilantro

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When grilled to smoky perfection, chunks of tofu will even appease passionate carnivores. The silky nut sauce adds delicious richness to each bit.

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Ingredients

3 Tbsp (45 mL) peanut butter or almond butter
3 Tbsp (45 mL) light coconut milk
1 Tbsp (15 mL) reduced-sodium soy sauce or tamari
Juice of 1/2 lime
2 tsp (10 mL) grated orange zest
1 tsp (5 mL) grated fresh ginger
1/4 tsp (1 mL) chili pepper flakes
1 package extra-firm tofu, drained and cut into 1 in (2.5 cm) squares
1/2 lb (225 g) crimini mushrooms, stems removed
2 small zucchini, cut into 1 in (2.5 cm) thick rounds
1 bunch green onions, white and light green parts only, trimmed into 1 in (2.5 cm) lengths
1 tsp (5 mL) sesame seeds
1/4 cup (60 ml) chopped cilantro