Grilled Tofu Kabobs

A friend of mine had a BBQ recently that was chock full of meat options; churrasco, sausage and chicharrón. I was in charge of the sides since I don't eat meat. I made a summer pasta salad and replaced mayo with plain Greek yogurt and we grilled Tofu Kabobs & asparagus. The asparagus was lightly seasoned with sea salt, pepper, olive oil and freshly squeezed lemon juice. We put the asparagus on the grill for about 15 minutes, perfect!

For the tofu kabobs I cut up red onions, green, red & yellow bell peppers, mushrooms and zucchini. I used extra firm tofu, cut into 1 inch cubes. You have to squeeze as much liquid out of the tofu as you can. Put veggies and tofu onto long wooden skewers. Brush with olive oil, sprinkle sea salt, ground pepper and garlic powder. Smother in your fave BBQ sauce. I used a smoky one from Trader Joes. Throw those babies on the grill for about 10-15 minutes on each side (flip a couple times) and enjoy!

Traditional Ceviche

This ceviche is so simple to make and is super healthy! I served with baked sweet potato and toasted corn chips (store bought, local). So, here we go!

Ingredients
1 1/2 tomato, diced
1/2 red pepper, diced
1/2 cup cilantro, chopped
1 red onion, sliced
1 1/2 hass avocado, cubed
1 lb large shrimp, peeled & deveined
1/2 small shrimp, peeled & deveined
1 lb Corvina fish, sliced
1 cooked octopus tentacle, sliced (avail at Whole Foods)
4 large limes, juiced
3 large lemons, juiced
(the juice from both limes & lemons should be about a cup and a half)
sea salt (my dad brought me some from his recent trip to Spain, from the Canary Islands, delish!)
pepper & garlic salt
1 large sweet potato

Directions
1. Pre-heat oven to 400 degrees F. Brush your best olive oil onto clean sweet potato, skin on. Sprinkle on some sea salt. Once oven is heated, bake for about an hour.
2. After dicing and chopping all your ingredients, combine into a large bowl. Add avocado, lemon/lime juice and seasonings last. The seasoning should be to your taste.
3. Leave marinating overnight so the seafood "cooks" in the lime juice.
4. Serve with the sweet potato sliced and add toasted corn chips.

Super simple and this yields enough for about 6-8 servings. You could also use a different white fish, like grouper or flounder. The corvina was delicious. Stay away from tilapia! I hope you enjoy this recipe as much as I did and the lucky people who got to taste it!

Happy cooking!

-Kat