Tofu Kebabs

with Peanut Sauce

With high-protein tofu, tender veggies, and a creamy peanut sauce, these kebabs are intensely satisfying but won’t weigh you down.

MAKES 6 • SERVING SIZE 1

16oz (450g) extra-firm tofu, drained

2 red bell peppers, cut into 1½-inch (3.75cm) pieces

1 red onion, cut into 1½-inch (3.75cm) pieces

2 tbsp reduced-sodium soy sauce

FOR THE SAUCE

3 tbsp creamy peanut butter

2 tbsp reduced-sodium soy sauce

2 tbsp water

1 tbsp rice vinegar

1 tsp agave nectar

1 tsp crushed garlic

1. Slice the tofu into 4 large, flat pieces. Wrap the tofu in a towel and place a large pot on top of the towel for 15 minutes to help remove any excess water. Cut the tofu into 1½-inch (3.75cm) pieces.

2. Set the air fryer temp to 400°F.

3. In a large bowl, combine the tofu, peppers, onion, and soy sauce. Toss well to coat. Thread the tofu, pepper, and onion pieces onto bamboo skewers in alternating order.

4. Place the skewers in the fryer basket and cook until the vegetables are tender and the tofu is golden brown and crispy around the edges, about 8 to 10 minutes.

5. In a medium bowl, make the peanut sauce by whisking together the ingredients.

6. Transfer the kebabs to a platter and serve immediately with the peanut sauce.