Tofu and Squash Kebabs with Cilantro Sauce

• 2 cups fresh cilantro leaves
• 1/4 cup plus 1 tablespoon vegetable oil, such as safflower, plus more for grill
• 1/2 jalapeno chile, chopped (ribs and seeds removed for less heat, if desired)
• 1 teaspoon grated peeled fresh ginger
• 2 tablespoons fresh lime juice
• 3 scallions, trimmed, white and green parts separated and cut into 1-inch lengths
• Coarse salt and ground pepper
• 1 package (14 ounces) extra-firm tofu, pressed (see below) and cut into 12 pieces
• 2 summer squash, halved lengthwise and cut into 1-inch pieces

1. Heat grill to medium.
2. In a food processor, combine cilantro, 1/4 cup oil, the jalapeno, ginger, lime juice, and scallion greens.
3. Blend until smooth; season with salt and pepper.
4. In a medium bowl, combine tofu, scallion whites, and 1 tablespoon oil; season with salt and pepper.
5. Thread tofu and scallion whites onto four skewers, then thread squash onto four skewers.
6. Clean and lightly oil hot grates.
7. Grill squash kebabs, covered, until tender, 11 to 13 minutes, turning occasionally.
8. Transfer to a platter.
9. Grill tofu kebabs, uncovered, until scallions are soft, 4 to 6 minutes, turning occasionally; brush with 1/4 cup cilantro sauce and grill 30 seconds more.
10. Transfer to platter.
11. Serve kebabs with remaining cilantro sauce.
12. Place tofu (firm or extra-firm) on a plate lined with paper towels.
13. Cover with more paper towels and another plate and weight with canned goods or a heavy pan.
14. Let drain for at least 2 hours (or up to 8), replacing paper towels as necessary.
15. (Per Serving)
16. Calories: 268
17. Fat: 23.6g (3.1g Saturated Fat)
18. Protein: 13.3g
19. Carbohydrates: 6.7g
20. Fiber: 2.8g

fresh cilantro, vegetable oil, jalapeno chile, fresh ginger, lime juice, scallions, salt, extrafirm tofu, summer

Taken from www.epicurious.com/recipes/food/views/tofu-and-squash-kebabs-with-cilantro-sauce-387692 (may not work)