Lemony Tofu & Vegetable Kebabs with Roasted Poblano Sauce

Name: Lemony Tofu & Vegetable Kebabs with Roasted Poblano Sauce
Yield: Serves 4
Ingredients: Kosher salt and freshly ground pepper; ½ cup (125 ml) olive oil; 2 Asian eggplants, halved lengthwise and cut into 1-inch (2.5-cm) pieces; 2 zucchini, halved lengthwise and cut into 1-inch (2.5-cm) pieces; 16 small cherry tomatoes; ½ cup (½ oz/15 g) fresh cilantro leaves; 1½ teaspoons ground cumin; 2 poblano chiles, halved lengthwise, seeded, and deribbed; ½ cup (4 oz/125 g) sour cream; 1 clove garlic; Juice of 2 lemons; Juice of 1 lime; 1 lb (500 g) extra-firm tofu, drained; 2 shallots, halved lengthwise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This nutritious combination of protein-packed tofu and fresh vegetables gets bright flavor from a creamy poblano sauce. Poblanos are a relatively mild chile, but like all chiles, they don't reveal how hot they will be until you cut into them. Most of the heat is found in the membrane that attaches the seeds to the chile.

Ingredients

1 lb (500 g) extra-firm tofu, drained
Juice of 2 lemons

Sauce
Main course
Gluten-free
Vegetarian

Method

If using wooden skewers, soak 8–10 skewers in water for at least 30 minutes.
Cut the tofu in half horizontally. Place 3 paper towels on a plate and lay the tofu slices in a single layer on the towels. Top with 3 more paper towels and another plate. Use something heavy, such as a pot, to weigh down the top plate. Let stand for 5 minutes. Repeat the process with