Vegetable Kabobs with TFP Anchomole

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2 medium red or white potatoes
1 cup firm or extra-firm tofu chunks
1 cup red, yellow or green bell pepper chunks
1 cup pineapple chunks
1 cup red onion chunks
1 cup white button mushrooms
1 cup zucchini or yellow squash chunks
1 cup cherry tomatoes

Wooden skewers, soaked in water for 30 minutes. Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dishc or container. Pour TFP Anchomole Sauce over vegetables. Cover and refrigerate for 2 hours. Preheat an outdoor greill to medium heat. Remove vegetables from the sauce, reserving sauce. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred over, about 10 minutes, basting with reserved marinade and turning occasionally.