These grilled veggie kabobs are smothered in cherry barbecue sauce and served over a garlicky lime infused cilantro rice. The barbecue sauce turned out so good I could of drank it. After pureeing it in the food processor, I literally scraped off the sides with a spatula and licked off all the sauce. This may stem from when I was a kid. One of my favorite things to do when my mom was done making a cake was that I got to lick the bowl.
Since getting the new grill, dinner has been coming from there about three nights a week. This recipe was built around the bowl-licking cherry barbecue sauce.
Grilled Veggie & BBQ Tofu Kabobs with Cilantro Lime Rice
Prep Time: 20 mins | Cook Time: 40
Grill all the stuff and things! These kabob’s are a great summer dinner, they make five kabobs so you could double the recipe to do ten.
Number of Servings: 2
1 7oz block of baked tofu, cut into squares
2 Red Peppers, cut into squares
2 Red Onions, cut into wedges
Cilantro Lime Rice:
2 cups of rice
4 cups of water
4 cloves of garlic, minced or use a garlic press
3/4 cup chopped cilantro
The juice of 2 limes
Cherry Barbecue Sauce:
1 cup of cherries, pitted
1 cup of sweet onion, minced
1 cup of ketchup
1/2 cup coconut sugar
1 tbsp apple cider vinegar
1 tbsp brown mustard
2 cloves of garlic, minced or use a garlic press
1 tsp vegan and gluten free worchestershire sauce
1/4 tsp pepper
1/8 tsp liquid smoke
You’ll want to start the rice first, prepare 2 cups of rice according to the package directions. However, you will also be adding the 4 minced cloves of garlic to the water the rice is being cooked in. Give it a stir when you add it and then prepare your rice normally. I have a rice cooker so it usually only takes about ten minutes for the rice to cook. Once the rice is done add in the lime juice and chopped cilantro and stir it in with a fork, make sure it is evenly mixed in.
For the barbecue sauce grab a medium sized saucepan and heat over medium low. Once the pot is hot add the coconut oil, sweet onion and garlic. Saute for about 3-5 minutes or until the onions begin to soften. Next add the pitted cherries and cook for about 3 minutes. Add the remaining ingredients to the pot; ketchup, coconut sugar, apple cider vinegar, brown mustard, garlic, vegan worchestershire, pepper and liquid smoke. Bring to a boil and then cover the pot and reduce the heat to a simmer, simmering for 30 minutes. Once the sauce is done, toss it in a blender or food processor and blend until smooth.
While the sauce is cooking you can assemble the kabobs. Grab some skewers and you’ll alternate with tofu, pepper and onions, do this three times for each kabob. It also helps if you soak your skewers in water before putting them on the grill so they don’t catch fire. Once your kabobs are assembled and the sauce is done you’ll want to heavily baste all the kabobs with the barbecue sauce. Toss them on the grill and cook for about ten minutes. Continue to baste with the sauce and turn them so they get a nice char on each side.
To assemble; add the garlicky cilantro lime rice to the plate and put two kabobs on top and add more barbecue sauce if you please. Enjoy!