K2 Smoothie
Salade Cambodgienne

Pineapple Tofu Kabobs

1 can pineapple chunks
2 T low sodium tamari sauce
½ C rice wine vinegar
2 t ground ginger
1 t ground mustard
½ t red chili flakes
Black pepper to taste

1 carton extra firm tofu, cut up into cubes
1 carton grape (or cherry) tomatoes
1 zucchini, cut in half and then sliced
1 large green bell pepper, chopped into about 1 inch squares
1 small onion, chopped into about 1 inch squares

Wooden skewers

Brown rice

Blend the pineapple juice from the can and next 6 ingredients in a large bowl. Add tofu, veggies and pineapple. Marinade for one hour (or more). Thread tofu, veggies and pineapple on skewers. Heat oven to 375. Place a piece of parchment paper on a cookie sheet. Place skewers on a cookie sheet. Bake for about half an hour.

Pour marinade in a pot and bring to a boil. Simmer until reduced and a little thicker.

Serve kabobs over brown rice. Drizzle some marinade sauce and sprinkle some chopped up cashews on top.

From: Whole Foods


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