Tofu Kabab's

Kebab's are you usually enjoyed by chicken, fish, meat eaters. If Tofu could argue, they would put up a big fight I am sure. But, since they cannot; I will speak for them. Tofu is a versatile "thing". Probably as versatile as versatile gets. I sided these Kebab's with Brown Short Grain Rice and Gomasio, which is actually a macrobiotic condiment, my grandfather Rabbi Meir Abehsera aka Michel Abehsera was the Master of Macrobiotics, so I try to sneak anything of the sort wherever and whenever I can.

What You'll Need:

• 2 Packs Firm Tofu
• 1 Purple Onion
• 1 Inch fresh Ginger
• 3 Cloves Garlic
• 1 Tbs Soya Sauce
• 1 Tsp Honey
• 1 Tbsp Miso
• 1/2 Cup fresh Parsley/Cilantro (whichever you prefer, I used Parsley)
• Black Pepper 
• 1 Tsp Rice Vinegar
• 2 Tbs Olive Oil
• Wooden Skewer sticks
• Baking Sheet (I cover mine with parchment paper)

Preheat oven to 375 degrees.

Cut your Tofu and onion into squares. Place them onto skewer sticks in a tofu onion tofu onion manner. About four squares should be enough on each stick. Place on baking sheet.

Throw the rest of the ingredients above; ginger, garlic, soya sauce, honey, miso, greens, pepper, rice vinegar and olive oil into blender. Blend into a sauce. Evenly brush your sauce onto the tofu, whatever is left just pour all over. The reason I say brush is because it is a thicker sauce and you don't want some tofu seasoned and some plain. 

Pop them into your oven for 30 minutes or until nicely cooked and caramelized.