"Tofusoaks up any flavor that it is paired with and in this case it is the Thai version of curry," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "And don't underestimate the power of citrus: The zest and bitter rind is just as valuable as the juice for adding bright, acidic notes."
This recipe is part of our meal prep series. Click here for all the details.
Preheat the oven to 450.
For the marinade, combine coconut oil, mint, ginger, lime juice, harissa, and curry paste.
Reserve 2 teaspoons of the marinade and set aside.
Combine tofu and vegetables with the marinade and allow to sit for 30 minutes.
Using a 12-inch wooden skewer, arrange kebab in this order: mushroom, tofu, mushroom, tofu, zucchini, lime wedge, tofu, zucchini, mushroom, zucchini, tofu, zucchini, mushroom.
Place kebab on a tray and roast for 15 minutes.
Remove kebab from the oven and sprinkle with lime juice and fresh lime zest.
Store in an airtight container in the fridge alongside harissa in a small side container.
Combine quinoa with salad greens and dress with lime juice, rosemary oil, and other seasonings from the condiment kit as desired.
