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Adobo-Honey Tofu and Zucchini Kebabs

Active: 40 min Total: 40 min
These tofu and zucchini kebabs are topped with an adobo-honey sauce that's sweet, tangy, and ends with a light kick. Enjoy with a cool salad and some quinoa for a simple, complete meal.
Smarts: Adobo sauce is a smoky sauce common in Latin cooking. Chipotle peppers are typically sold in adobo sauce. Divide and freeze in small portions so you don't waste it.


  • Quinoa - 2/3 cup , uncooked
Adobo-Honey Sauce:
  • Green onions, white parts - 2 stalks
  • Garlic - 1 clove , peeled
  • Red wine vinegar - 3 Tbsp
  • Honey - 2 Tbsp
  • Adobo sauce (usually found with canned chipotle peppers) - 1 tsp
  • Salt - 1 tsp
  • Cooking oil - 1/2 cup
Cucumber Salad:
  • Cucumbers - 1/2 lb , chopped
  • Maple syrup - 1 tsp
  • Dijon mustard - 1 tsp
  • Apple cider vinegar - 1 1/2 Tbsp
  • Cooking oil - 2 Tbsp
  • Baby spinach - 4 oz
Adobo-Honey Tofu and Zucchini Kebabs:
  • Zucchini (medium-sized) - 2 , cut into rounds
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb
  • Adobo-honey sauce - 3 Tbsp + 3 Tbsp ((Ingredients listed separately))
  • Skewers - 8 to 16 ((If using flat skewers, you'll just need 1 / kebab))


  1. Make adobo-honey sauce - This makes enough for tomorrow night. In a blender, combine white parts of green onions, garlic clove, red wine vinegar, honey, adobo sauce, salt, and oil. Puree until well-blended. Season to taste with any of the ingredients. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
  2. Prepare kebabs - Cut zucchini into rounds and tofu into 1” squares. Toss zucchini and tofu with first part of adobo-honey sauce. Thread through skewers. If using round skewers, use two per kebab. (Can be done up to 1 day ahead)
  3. Quinoa - Double if making Wednesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. If you doubled, reserve half for tomorrow night. (Can be done up to 5 days ahead)
  4. Cucumbers - Prep as directed.

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  1. Whisk together maple syrup, Dijon, apple cider vinegar and oil (double if making tomorrow night's dinner). Set aside.
  2. If using an outdoor grill: Heat your outdoor grill up to 500 (260C) degrees. Brush grill grates with cooking oil and then lay kebabs over direct heat. Sear on opposite sides for 3 minutes each with cover closed. Then move to indirect heat, close cover, and cook for another 3 to 4 minutes.
  3. If using a grill pan: Heat a grill pan over medium-high heat. Brush pan with cooking oil and then lay skewers down on the pan. Sear on opposite sides for 3 minutes each. Then lower heat and cover loosely with aluminum foil. Cook for another 3 to 4 minutes.
  4. Take kebabs off pan or grill and brush immediately with some more adobo-honey sauce, and lightly sprinkle with salt and pepper.
  5. Toss vinaigrette with cucumbers and baby spinach. Enjoy kebabs with salad and quinoa. Feel free to use remainder of the adobo-honey sauce with the kebabs.



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