Recipes
DIRECTIONS
Preheat grill to high. In a small bowl, mix the jalapeño, soy, sugar and ginger and toss. Add the tofu and mix. Thread the tofu and grapes onto 4 skewers. Grill 2-4 minutes or until heated through. Divide rice between 4 bowls, top with the skewers and sprinkle with cilantro.
Ingredients
2-3 tablespoons minced jalapeño
2 tablespoons reduced-sodium soy sauce
2 teaspoons brown sugar
1 teaspoon grated ginger
1 pound firm tofu, cut into 12 chunks
2 cups green California grapes
2 cups steamed brown rice
2 tablespoons chopped cilantro
DIRECTIONS
Preheat grill to high. In a small bowl, mix the jalapeño, soy, sugar and ginger and toss. Add the tofu and mix. Thread the tofu and grapes onto 4 skewers. Grill 2-4 minutes or until heated through. Divide rice between 4 bowls, top with the skewers and sprinkle with cilantro.
Notes
This is a heart-smart recipe.
This recipe supports a healthy brain.
This is a Vegan recipe
This is a Gluten-free recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
Servings
Makes 4 servings
Nutritional Information
Calories 271; Protein 14 g; Carbohydrate 42 g; Total Fat 6 g (20% Calories from Fat); Saturated Fat 1 g (3% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 207 mg; Fiber 3.5 g.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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