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Last weekend we celebrated the 4th of July with friends and a grill in Pasadena, everything was kabobs! Okay.  Not “everything” because we did have some great rosemary potato salad and a fantastic curried mango and lentil salad, which went perfect with this recipe we brought along with us.

Mango Marinated Tofu Kabobs

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I marinated tofu for several hours and basted some veggies from our garden to make kabobs that we grilled for dinner – they were delicious. I, like Ben Stiller in “There’s Something About Mary”, love food on a stick … just make mine vegan. Something about food on a stick just says summer time. The marinade would probably work as well on seitan or tempeh and on any veggie of your choice. It’s also quite adaptable – by adjusting the curry or adding more chili garlic sauce or chipotle … or Tabasco… you can make your kabobs as spicy as you’d like. Enjoy the experiment!

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I want to point out that we couldn’t find any eggplant but I think that the marinade is the most important aspect. Tofu, IMO, is rather bland and the marinade creates the flavor.

Mango Marinade

1 ripe mango
2 tbsp teriyaki
1 clove garlic
½ tbsp sesame oil
1 tbsp grated fresh ginger
1 tsp curry
½ tsp chili garlic sauce

Process all ingredients in food processor until smooth.

Check out this recipe and the Pacific Outpost via Mango Marinated Tofu Kabobs « Cooking at the Pacific Outpost.

Be well,

Scott

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