Grilling - Vegan Style Kebabs

I love, love, love holidays!! But, 4th of July is one of my favorites by far. I think it's partly that it's in the summer, partly that it's about parties, and partly that it's usually celebrated outside - all day!! :) And, even though I don't eat meat, I love to grill! Grilling brings intensity to certain flavors, like these smoky and spicy Kebabs (which will be too hot for your little ones unless you omit the chipotle pepper). I got this recipe from the Meatout Monday campaign website (Of course, it's slightly modified...). Their website is full of good, healthy, filling meals that can easily replace meat-filled meals - - even for people who claim that they could "never be vegetarian" or "love meat too much". When I grill these kebabs up, I always make extra for the lunch the next day. And although I love to share good vegetarian food with people, these are HARD for me to give up!! :)

What are you grilling up for your 4th?

Chipotle Grilled Tofu Kebabs

Ingredients:
1 package extra firm tofu, cut into (3/4") cubes
bamboo skewers

Spicy Chipotle Sauce:
3 Tbs. non-dairy margarine (try Earth Balance)
3 Tbs. garlic clove, peeled & minced
½ cup yellow onion, diced
2 Tbs. chipotle peppers in adobo sauce, chopped
2 tsp. maple syrup, agave nectar, or sugar
5 Tbs. ketchup
1 Tbs. soy sauce (optional)
1 Tbs. cider vinegar
* You can substitute with 4-6 sliced portobello mushrooms, 1 package of unbreaded soy chicken strips, or at least 1 eggplant, cut into strips & pre-roasted for about 10 minutes.

Directions:

Soak bamboo skewers (if using a gas grill; our grill is electric, so I skipped this step).

Take one cube of tofu and "thread" two skewers through it (the two skewers make it more stable so the tofu doesn't slip off while grilling). Continue threading skewers and tofu until skewer is full and move to next set of skewers. Continue until all the tofu has been used up.

Make the sauce by melting margarine in a non-stick pan over medium high heat; add garlic and onions, stirring frequently until golden; add chipotle chilies, agave nectar or maple syrup, ketchup, soy sauce, and cider vinegar; stir well and cook for 5 minutes until sauce is thick and sticky.
Brush kebabs liberally with spicy chipotle sauce; grill (or saute) over medium heat for about 3 minutes per side or until crisp with grill marks on both sides (be careful not to burn); brush with more sauce if desired and serve hot.

Do you have any special traditions that you use to celebrate our country's freedom?

I'm linking up here:
The Saturday Evening Pot
Savory Sunday
Market Yourself Monday
Mouthwatering Monday
Creative Bloggers Party
Just Another Meatless Monday
Midnight Maniac Meatless Monday
Vegan Mondays at the Veggie Converter
Tuesday Linky Parties
Thursday Linky Parties
Mique's Pity Party

POST UPDATE (7/11/11): Thanks so much to Rebecca Jean at Midnight Maniac! This recipe was a featured submission in her weekly linky party!! Yayyaayayay!!! Check out the other features, too!

Happy 4th of July!!
More later!! :)

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