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Grilled Skewered Summer Vegetables with Smoked Tofu

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Total Time (mins)
25
Difficulty
2
Servings
4
Ingredients
10
Total Prep Time: 10 minutes
Calories Per Serving: 530
Nutrients

Nutrition Facts

Serving Size 458g

Amount per serving
Calories 530 Calories from fat: 160
% Daily Value*
Fat 18 g 28 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 520 mg 22 %
Carbohydrate 59 g 20 %
Fiber 11 g 44 %
Sugars 16 g
Protein 12 g
Vitamin A 80 %
Vitamin C 130 %
Calcium 10 %
Iron 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Celebrate summer with a wide range of deliciously fresh veggies. Brussels sprouts, cauliflower, broccoli, cherry tomatoes and pearl onions join smoked tofu on the grill to make the perfect topping for DOLEĀ® Chopped Sunflower Crunch Salad Kit.

Ingredients

  • 1 cup cooked DOLE® Brussels Sprouts, cut in half
  • 1 cup DOLE Cauliflower florets
  • 1 cup DOLE Broccoli florets
  • 2 cups cubed smoked tofu or seitan
  • 1/2 cup cherry tomatoes
  • 1/4 cup pickled pearl onions
  • Marinade (recipe below)
  • 1 head DOLE Romaine
  • 1 pkg. DOLE Chopped Sunflower Crunch Kit
  • Couscous with Dried Cherries and Nuts (recipe below)

Directions

  1. Blanch DOLE Brussels Sprouts, DOLE Cauliflower and DOLE Broccoli. Thread tofu on skewers alternating with blanched vegetables, cherry tomatoes, and pearl onions.
  2. Place the vegetable skewers in marinade.
  3. Cut DOLE Romaine into four pieces. Wrap the Romaine pieces with kitchen string and add to the marinade.
  4. Preheat the grill to medium high. Grill the skewers and the lettuce for 3 minutes per side. Combine salad kit ingredients together. Divide the salad between four serving plates. Arrange skewers, couscous, and Romaine on each plate. Serve hot or at room temperature.

Couscous-with-Dried-Cherries-and-Nuts: Bring 2 cups chicken or vegetable broth to a boil. In a bowl, rub 2 tablespoons olive oil into 1 cup whole-wheat couscous with your fingers. Pour in the broth and blend. Set aside until broth is absorbed by the couscous. Toss couscous with 1/4 cup chopped dried cherries or currants and 2 tablespoons pine nuts.

Marinade: Whisk together 3 tablespoons olive oil, 2 tablespoons grated fresh ginger, 2 tablespoons orange juice, 2 tablespoons orange marmalade, 2 tablespoons chopped cilantro, 1-1/2 teaspoons grated orange peel, and 1/2 teaspoon red pepper flakes.

Tip: Make plenty of the skewers and couscous -- they are perfect for tomorrow’s lunch!

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Grilled Skewered Summer Vegetables with Smoked Tofu Celebrate summer with a wide range of deliciously fresh veggies. Brussels sprouts, cauliflower, broccoli, cherry tomatoes and pearl onions join smoked tofu on the grill to make the perfect topping for DOLEĀ® Chopped Sunflower Crunch Salad Kit. Prep Time:10 minutes Cook time: Serves: 4
Nutrition facts: 530 Calories, 18 grams fat
Ingredients:
  • 1 cup cooked DOLE® Brussels Sprouts, cut in half,
  • 1 cup DOLE Cauliflower florets,
  • 1 cup DOLE Broccoli florets,
  • 2 cups cubed smoked tofu or seitan,
  • 1/2 cup cherry tomatoes,
  • 1/4 cup pickled pearl onions,
  • Marinade (recipe below),
  • 1 head DOLE Romaine,
  • 1 pkg. DOLE Chopped Sunflower Crunch Kit,
  • Couscous with Dried Cherries and Nuts (recipe below), Directions:Blanch DOLE Brussels Sprouts, DOLE Cauliflower and DOLE Broccoli. Thread tofu on skewers alternating with blanched vegetables, cherry tomatoes, and pearl onions.Place the vegetable skewers in marinade.Cut DOLE Romaine into four pieces. Wrap the Romaine pieces with kitchen string and add to the marinade.Preheat the grill to medium high. Grill the skewers and the lettuce for 3 minutes per side. Combine salad kit ingredients together. Divide the salad between four serving plates. Arrange skewers, couscous, and Romaine on each plate. Serve hot or at room temperature.Couscous-with-Dried-Cherries-and-Nuts: Bring 2 cups chicken or vegetable broth to a boil. In a bowl, rub 2 tablespoons olive oil into 1 cup whole-wheat couscous with your fingers. Pour in the broth and blend. Set aside until broth is absorbed by the couscous. Toss couscous with 1/4 cup chopped dried cherries or currants and 2 tablespoons pine nuts.Marinade: Whisk together 3 tablespoons olive oil, 2 tablespoons grated fresh ginger, 2 tablespoons orange juice, 2 tablespoons orange marmalade, 2 tablespoons chopped cilantro, 1-1/2 teaspoons grated orange peel, and 1/2 teaspoon red pepper flakes.Tip: Make plenty of the skewers and couscous -- they are perfect for tomorrow’s lunch!