grilled Archives - Forks Over Knives

Grilled Pineapple with Minty Mango Nice Cream

Chef Troy Levy — Thu, 22 Aug 2024 17:16:20 +0000

The caramelized flavor of grilled pineapple is a mouthwatering treat all on its own; basted with a maple-jerk sauce and served alongside mint-infused mango nice cream, it’s a party-worthy dessert. Fresh mint gives the mango nice cream a blast of fresh flavor that complements the sweet taste of the mango and the spicy jerk seasoning. Be sure not to overprocess the nice cream, or it will begin to melt.

Tips:

Gluten-free: This is gluten-free if you use jerk seasoning that’s gluten-free.

Freeze ahead: This recipe calls for frozen mango, so be sure to have that ready.

For more inspiration, check out these tasty ideas:

Caramelized Pineapple Nice Cream
Mango Ice Cream
Grilled Peaches with Basil-Peach Nice Cream
Or check out this full round-up of Nice Cream Recipes for Hot Summer Days

Yield: Makes 4 cups pineapple + 3 cups nice cream

Time: 25 minutes

3 cups frozen mango chunks
½ cup unsweetened, unflavored plant-based milk
¼ cup pure maple syrup
½ teaspoon pure vanilla extract
1 tablespoon fresh mint leaves
1 pinch sea salt (optional)
2 tablespoons packed brown sugar
½ teaspoon grated fresh ginger
½ teaspoon salt-free or low-sodium jerk seasoning blend
1 small pineapple, peeled (optional) and sliced

Instructions

For nice cream, in a food processor or high-power blender combine mango, milk, 2 tablespoons of the maple syrup, the vanilla, half of the mint, and the salt (if using). Process until smooth and creamy, stopping a few times to scrape down sides of bowl. Transfer to a freezer-safe container and freeze until ready to serve.
For grill sauce, in a small bowl stir together brown sugar, ginger, jerk seasoning, and the remaining 2 tablespoon maple syrup.
Brush pineapple slices on all sides with grill sauce. Grill pineapple slices on the rack of an outdoor grill directly over medium heat 4 to 8 minutes per side or until lightly charred.
Cut grilled pineapple slices in half or into wedges and serve with nice cream. Garnish with the remaining mint.

The post Grilled Pineapple with Minty Mango Nice Cream appeared first on Forks Over Knives.

Grilled Fajita Platter with Smoky Tomato Salsa

Nancy Macklin, RDN — Mon, 19 Aug 2024 17:34:03 +0000

A fajita platter full of grilled veggies is one of the tastiest plant-based meals you’ll find when dining at a Mexican restaurant; now you can make your own! Ready in just 35 minutes, you’ll be amazed at the flavors you can achieve. It all starts with a smoky homemade tomato salsa featuring grilled roma tomatoes, scallions, limes, jalapeño, and garlic. Brush some of the salsa over asparagus, red onion, zucchini, and bell pepper before grilling, and mix another dollop into mashed pinto beans. Warm the tortillas until soft and slightly charred, stuff with the grilled veggies, and serve with the mashed beans, remaining salsa, avocado slices, and lime wedges. For best results, use a grill basket to grill all the vegetables so that none slip between the grates!

Tips

Gloves: Wearing gloves is advised when cooking with hot chiles like jalapeño, as they contain oils that can irritate your skin and eyes.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 filled tortillas

Time: 35 minutes

6 roma tomatoes, halved
8 scallions, trimmed
3 limes
1 to 2 fresh jalapeño chiles, halved and seeded (see tip, recipe intro)
2 cloves garlic, halved
½ cup coarsely chopped fresh cilantro
1 teaspoon sea salt
Freshly ground black pepper, to taste
1 lb. asparagus, trimmed, or 12 oz. green beans, trimmed
2 bell peppers (any color), cut into 1-inch strips
1 red onion, cut into 1-inch wedges
1 zucchini, cut into 3-inch strips
2 15-oz. cans no-salt-added pinto beans, drained (3 cups)
12 6-inch corn tortillas
1 avocado, halved, peeled, and thinly sliced
Lime wedges

Instructions

Halve 2 of the limes, reserving the third. For salsa, place a grill basket or cast-iron griddle on grill rack. Preheat grill to medium-high. Grill tomatoes, scallions, lime halves (cut sides down), jalapeño, and garlic 8 to 10 minutes or until lightly charred, turning once. Place tomatoes in a food processor. Coarsely chop scallions and jalapeño; add to food processor with the juice of one of the grilled limes, the garlic, cilantro, and ½ teaspoon of the salt. Process until desired consistency. Season with black pepper.
Brush ⅓ cup of the salsa over asparagus, bell peppers, red onion, and zucchini. Grill vegetables over medium-high 7 to 10 minutes or until tender and charred in places, turning occasionally. Transfer to a serving platter.
Meanwhile, in a small saucepan combine pinto beans, ⅓ cup of the salsa, the juice of the remaining grilled lime, and the remaining ½ teaspoon salt. Heat over medium, partially mashing beans with a fork. If you like, warm tortillas over grill for 1 to 2 minutes or just until softened.
Cut the remaining lime into wedges. Serve platter of grilled vegetables with beans and tortillas. Serve with the remaining salsa, the avocado, and lime wedges.

The post Grilled Fajita Platter with Smoky Tomato Salsa appeared first on Forks Over Knives.

Grilled Veggie and Tofu Skewers with Peanut Sauce

Nancy Macklin, RDN — Mon, 05 Aug 2024 17:11:44 +0000

Fire up the grill and treat your taste buds to these delicious veggie tofu skewers, which are fun to eat and ready in 35 minutes. Extra-firm tofu holds its shape and sits snugly on the skewers next to tender steamed sweet potato, umami-rich mushrooms, sweet bell pepper, and earthy broccoli. A lime-infused peanut sauce lends rich flavor without weighing you down; it gets brushed on before grilling, giving the veggies and tofu a finger-licking-good smoky nuttiness. To finish, serve atop brown rice (or another whole grain) with a dollop of the remaining sauce and a sprinkle of fresh cilantro and sliced Thai chiles, if you like. These scrumptious skewers are also fantastic as a festive appetizer.

Tips

Tofu: Be sure to use extra-firm tofu and press out as much liquid as you can so it holds together when skewered.

Wooden skewers: If using wooden skewers, soak them in water for 30 minutes before using them.

Gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.

Cooked brown rice: This recipe calls for cooked brown rice; if you don’t have that on hand, get that started first.

For more inspiration, check out these tasty ideas:

Yield: 12 skewers + 4 cups rice + 1 cup sauce

Time: 33 minutes

¾ cup low-sodium vegetable broth
3 tablespoons natural peanut butter
3 tablespoons lime juice
1½ tablespoon pure maple syrup
1 teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup sliced scallions
2 medium sweet potatoes, cut into 1¼- to 1½-inch cubes
2 cups broccoli florets
12 oz. extra-firm tofu, pressed to remove liquid and cut into 1¼-inch cubes (see tip, recipe intro)
1 8-oz. package fresh button mushrooms
1 red bell pepper, cut into 1¼- to 1½-inch chunks
4 cups cooked brown rice
Fresh cilantro and/or sliced fresh Thai chiles (see tip, recipe intro) (optional)

Instructions

For peanut sauce, in a small bowl whisk together the first six ingredients (through cayenne pepper). Stir in ¼ cup of the scallions. The sauce should be thin enough to brush over skewers, so whisk in additional broth, if needed.
Place sweet potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 minutes. Add broccoli; steam 2 minutes more or until broccoli is just tender and sweet potatoes are tender. Let cool.
Thread sweet potatoes, broccoli, tofu, mushrooms, and bell pepper onto 12 skewers. Brush vegetables with 2 to 3 tablespoons of the peanut sauce.
Grill skewers, covered, over medium-high 6 to 10 minutes or until vegetables are tender and start to brown.
Serve skewers with rice. Drizzle with the remaining peanut sauce and sprinkle with the remaining scallions. If you like, top with cilantro and/or Thai chiles.

The post Grilled Veggie and Tofu Skewers with Peanut Sauce appeared first on Forks Over Knives.

Harissa Cauliflower Steaks with Date Couscous

Nancy Macklin, RDN — Tue, 16 Jul 2024 17:26:00 +0000

These big, beautiful, and perfectly tender cauliflower steaks have a rich caramelized flavor that tickles the taste buds and gives you a warm, satisfied feeling without being too heavy. The smoky, peppery flavor of harissa seasoning, combined with tart lemon juice and umami-rich soy sauce, brushed over the veggie steaks, goes well with the warmly spiced pearl couscous. The large couscous “grains” have a chewy, nutty texture and become sweet when cooked with dates and onion. Fresh cilantro, ground cumin, and coriander add depth, and crushed red pepper lends a spicy kick. If making this for children, feel free to reduce the red pepper flakes or leave them out altogether—heat lovers can always shake a few flakes over their meal at the dinner table. Garnish these gorgeous cauliflower steaks with fresh cilantro and serve them with a wedge of lemon juice.

Tips:

Harissa seasoning: Harissa is a North African spice blend that’s readily available at supermarkets or online and is handy for adding flavor to all sorts of dishes.

Grilling inside: Use a grill pan on the stovetop.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 steaks + 7 cups

Time: 35 minutes

¼ cup low-sodium vegetable broth
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons salt-free harissa seasoning
1¼ teaspoon sea salt
One 2¼ – to 2¾-lb. head cauliflower, trimmed and cut vertically into four 1½-inch-thick steaks
1 cup chopped onion
½ cup chopped pitted dates
½ cup chopped fresh cilantro
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon crushed red pepper
2 cups dry whole wheat pearl couscous
Lemon wedges

Instructions

In a small bowl whisk together broth, lemon juice, soy sauce, harissa seasoning, and ¼ teaspoon of the salt. Brush cauliflower steaks with broth mixture. Grill steaks, covered, over medium-high 12 to 15 minutes or until steaks are tender and lightly charred, turning and brushing with additional broth mixture once.
In a large saucepan combine onion, dates, ¼ cup of the cilantro, the cumin, coriander, crushed red pepper, the remaining 1 teaspoon salt, and 3 cups water. Bring to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes. Toss to combine.
Serve cauliflower steaks with couscous. Sprinkle with the remaining ¼ cup cilantro. Serve with lemon wedges.

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Grilled Pineapple Veggie Bowl with Spicy Cashew Crema

Ellen Boeke — Tue, 09 Jul 2024 17:29:21 +0000

The caramelized tang of grilled pineapple infuses every mouthful of this smoky summer grain bowl with tropical flavor. While the veggies and pineapple are on the grill, brush them with brown rice vinegar and soy sauce to add umami goodness. Portobello mushrooms, red bell pepper, and summer squash work well here, but feel free to use up what you have. The cashew crema is hot, hot, hot, thanks to a splash of our spicy Chile-Garlic Sauce (or other hot sauce); if you don’t like spicy food, feel free to dial it back or even leave it out. Serve with brown rice and edamame and garnish with fresh cilantro and chopped cashews. This sensational grain bowl makes a hearty main dish, but you could also toss it together in a big bowl and serve family-style as a salad. , Either way, it’s a great recipe for using up veggies lurking in the back of the fridge!

Tips

Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Grilling: For small pieces, use a grill topper or basket to keep them from falling through the grate. To cook inside, use a grill pan or skillet.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 35 minutes

¼ cup + 2 tablespoons raw cashews
3 tablespoons brown rice vinegar
1 tablespoon + 1 teaspoon reduced-sodium soy sauce
1 to 2 teaspoons Chile-Garlic Sauce or sriracha sauce
1 teaspoon pure cane sugar
½ teaspoon grated fresh ginger
Pinch sea salt
2 medium yellow summer squash and/or zucchini (8 oz.), halved lengthwise
8 1-inch wedges peeled fresh pineapple
2 4-inch portobello mushroom caps, stems and gills removed
1 bell pepper (any color), halved and seeded
4 cups hot cooked brown rice
2 cups hot cooked shelled edamame
Fresh parsley leaves

Instructions

To make cashew sauce, in a small saucepan combine the ¼ cup raw cashews and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Let cool slightly. Place the cashews and ⅓ cup of the hot water in a small blender. Add 1 tablespoon of the vinegar, 1 teaspoon of the soy sauce, the sugar, ginger, and salt. Cover and blend 2 minutes or until smooth. Return sauce to saucepan. Bring to a simmer and cook 1 minute or until just slightly thickened. Remove from heat.
In a small bowl combine the remaining 2 tablespoons vinegar and 1 tablespoon soy sauce. Grill squash, pineapple, mushroom caps, and bell pepper, covered, over medium heat 10 minutes or until tender, brushing with vinegar mixture and turning occasionally. Cut up grilled vegetables and pineapple.
Serve grilled vegetables and pineapple in bowls with brown rice and edamame. Drizzle with cashew sauce and top with remaining chopped cashews and parsley leaves.

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Vegan Elote (Mexican Street Corn)

Nancy Macklin, RDN — Tue, 11 Jun 2024 17:29:34 +0000

Mexican street corn (aka elote, pronounced eh-LOW-tay) is one of the highlights of traveling in Mexico, and now you can make a plant-based version at home in just 20 minutes. These tangy, slightly spicy vegan elotes are great as a serve-along at your next cookout. The plant-based crema gets its velvety texture from tofu, with lime juice and zest adding fresh notes and chipotle powder lending smokiness. Slather it over the corn before it goes on the grill, and serve these finger-licking cobs with a sprinkle of fresh cilantro, a grind of black pepper, and a wedge of lime.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 ears corn

Time: 20 minutes

½ of a 12-oz. package light firm tofu
2 tablespoons lime juice
2 cloves garlic, halved
½ teaspoon lime zest
½ teaspoon ground chipotle chile
4 ears sweet corn, husks and silks removed
¼ cup chopped fresh cilantro
Freshly ground black pepper, to taste
Lime wedges

Instructions

In a small food processor combine the first five ingredients (through ground chipotle chile). Process until smooth.
Generously brush tofu mixture over all sides of the corn. Grill corn, uncovered, over medium-high 7 to 10 minutes or until corn is tender, turning as it begins to brown.
Brush corn with any remaining tofu mixture and sprinkle with cilantro. Season with black pepper. Serve vegan elote with lime wedges.

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Grilled Veggie Brats

Nancy Macklin, RDN — Tue, 04 Jun 2024 17:21:56 +0000

Planks of daikon radish mimic weisswurst (white sausage) in this vegan variation on a German classic, delivering a surprisingly authentic smoked sausage flavor that you have to taste to believe. Cooking the radish before marinating brings out its sweet, mild flavor and allows it to fully absorb the marinade. Allow at least four hours to marinate, though overnight is best, then throw them on the grill. Serve the daikon “brats” in warmed whole grain hot dog buns topped with sautéed onion, cherry tomatoes, and a dollop of coarse ground mustard.

Tips:

Baking instructions: To bake instead of grill, place daikon brats in a foil-lined baking pan. Bake at 450°F 8 to 10 minutes or until lightly browned on the edges.

Radish scraps: Don’t toss those daikon trimmings: Save them and add them to your next batch of roasted vegetables, or cover with vinegar to make a quick pickle for sandwiches or salads.

For more inspiration, check out these other tasty ideas:

Yield: Makes 6 brats + 2¾ cups onion topper

Time: 5 hours

1 1½-lb. daikon radish, about 12×2 inches, or 6 medium parsnips, peeled
1½ cups beer or low-sodium vegetable broth
½ cup apple cider vinegar
1 teaspoon liquid smoke
1 teaspoon dried marjoram
1 teaspoon crushed red pepper
½ teaspoon ground white pepper
⅛ teaspoon ground cloves
2½ teaspoon caraway seeds
2 sweet onions, thinly sliced
3 cloves garlic, minced
6 whole grain hot dog buns, warmed or grilled
1 cup quartered grape tomatoes
1 tablespoon coarse ground mustard

Instructions

Cut and trim daikon to yield six “brats” about 6×1 inches. Place daikon brats in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and cook 9 to 13 minutes or until tender. Drain well.
Place daikon brats in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl whisk together 1¼ cups of the beer, the next six ingredients (through cloves), and 2 teaspoons of the caraway seeds. Add to bag with brats; add enough water to cover. Seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
Grill brats, covered, over medium-high 7 to 10 minutes or until grill marks appear, turning occasionally.
In a large skillet cook onions and garlic, covered, over medium 8 to 12 minutes or until tender, stirring occasionally and gradually adding remaining ¼ cup beer as needed to prevent sticking. Stir in the remaining ½ teaspoon caraway seeds.
Serve brats in buns topped with sautéed onion mixture, the tomatoes, and mustard.

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Grilled Bok Choy, Tofu, and Mushrooms with Brown Rice and Ponzu Sauce

Ellen Boeke — Fri, 31 May 2024 17:43:15 +0000

Smoky grilled bok choy, shiitake mushrooms, and strips of creamy tofu are the stars of these hearty all-season grain bowls. (Feel free to grill indoors using a grill pan or outside on the BBQ.) A homemade ponzu sauce brushed on the veggies and tofu before grilling lends citrusy umami notes, while a bed of brown rice and edamame adds chewy goodness. A medley of crunchy fresh veggies, Thai basil, and sliced red chiles adds a refreshing lift. Drizzle with a splash of ponzu sauce for a flavor-packed meal, loaded with good-for-you ingredients.

Tip: If your shiitake mushrooms are small, use a grill basket so they don’t fall through the grate. If you don’t have shiitake mushrooms, feel free to use another variety, such as baby bella, white button, cremini, or portobello.

For more inspiration, check out these other tasty ideas:

Yield: Makes 14 cups

Time: 57 minutes

¼ cup coconut aminos or reduced-sodium tamari sauce
¼ cup orange juice
¼ cup brown rice vinegar
2 tablespoons lime juice
2 tablespoons date molasses or packed brown sugar
2 teaspoons toasted sesame seeds
2½ cups low-sodium vegetable broth or water
1 cup short grain brown rice
2 cups fresh or thawed frozen shelled edamame
1 14-oz. package extra-firm tofu
8 oz. fresh shiitake mushrooms, stems removed
8 heads bok choy or 1 lb. fresh chard, stems removed if desired
2 cups thinly sliced cucumber
1 cup coarsely shredded daikon radishes
1 cup sliced spring onions or scallions
¼ cup chopped fresh Thai basil
1 to 2 fresh red chiles, stemmed and sliced

Instructions

To make ponzu sauce, in a small bowl whisk together coconut aminos, orange juice, brown rice vinegar, lime juice, date molasses, and toasted sesame seeds.
In a medium saucepan bring vegetable broth to boiling. Stir in rice; reduce heat. Cover and simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in edamame. Cover; let stand 10 minutes.
Meanwhile, cut tofu in half horizontally to make two thinner planks. Press with paper towels or a clean kitchen towel to remove excess moisture. Grill mushrooms over medium-high about 8 minutes or until browned and tender. Brush tofu and bok choy with some of the ponzu sauce. Grill tofu and bok choy over medium-high 1 to 2 minutes or until tofu is browned and bok choy is tender, turning once and brushing with additional ponzu sauce if needed. Cut mushrooms and tofu into strips. Quarter bok choy.
Stir mushrooms into rice mixture. In a small bowl toss together cucumber, radishes, onions, basil, and chiles.
Spoon rice mixture into shallow dishes. Top with tofu and bok choy. Add cucumber mixture. Drizzle remaining ponzu sauce over all.

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Spicy Jerk Mushroom Kabobs with Mango Salsa

Chef Troy Levy — Fri, 24 May 2024 17:42:00 +0000

Jamaica-born Chef Troy Levy serves up a taste of the healthy plant-based Rastafarian cuisine known as ital with these scrumptious jerk-seasoned mushroom kabobs. A fresh and colorful mango salsa adds a divine juicy element to the meal, with Scotch bonnet chile (or habanero) adding intense spicy flavor; if you prefer less heat, use it sparingly, remove the seeds first, or leave it out altogether. The combination of sweet mango salsa with char-grilled umami-rich mushrooms is a match made in grilling heaven! Serve these spicy tropical kabobs as an appetizer at your next cookout, or alongside your favorite veggie burger.

Tips: Wearing gloves is advised when cooking with super-hot chiles like Scotch bonnet chile or habaneros, as they contain oils that can irritate your skin and eyes.

Use flat skewers, if you can, to keep the mushrooms from moving around and falling apart.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 kabobs + 2 cups salsa

Time: 75 minutes

48 1½- to 2-inch diameter fresh mushrooms, such as baby bella, wiped clean and halved (about 2 lb.)
¼ cup balsamic vinegar
2 tablespoons salt-free or low-sodium jerk seasoning blend
¼ teaspoon sea salt
1 ripe mango, peeled, pitted, and finely chopped (about 1½ cups)
¼ cup finely chopped red and/or green bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red onion
¼ teaspoon finely chopped fresh Scotch bonnet or habanero chile (see tip)
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
½ of a fresh jalapeño chile, thinly sliced (see tip)

Instructions

Place mushrooms in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together vinegar, jerk seasoning, salt, and 2 tablespoons water. Pour marinade over mushrooms. Seal bag and turn to coat mushrooms. Chill 30 minutes.
Meanwhile, for mango salsa, in a bowl combine the next five ingredients (through Scotch bonnet). Add lime juice and orange juice. Toss to coat.
Thread about six mushroom halves onto a 10-inch skewer, inserting skewer into the base of each cap, parallel to the stem, to prevent splitting. Repeat with remaining mushrooms. Reserve marinade.
Grill kabob over medium-high 10 minutes or until just tender and slightly charred, turning halfway through and basting with reserved marinade. Serve kabob over mango salsa. Top with sliced jalapeño.

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Grilled Tofu Kabobs with Rhubarb-Balsamic Glaze and Quinoa Pilaf

Laura Marzen, RD, LD — Tue, 07 May 2024 17:35:03 +0000

Rhubarb and balsamic vinegar combine to make a tangy glaze that is perfect for these tofu kabobs or any grilled veggies. Chunks of creamy tofu thread easily onto the skewers (be sure to use extra firm tofu) along with juicy cherry tomatoes and bite-sized pieces of zucchini. Brush the rhubarb-balsamic glaze over the veggies in the last few minutes of cooking and serve over a basil-infused quinoa and chickpea pilaf. Drizzle with the remaining glaze, and sprinkle with finely chopped basil for a tantalizing meal that’s sure to become a spring favorite!

Tip: If using bamboo skewers, soak skewers in enough water to cover at least 30 minutes before using.

For more inspiration, check out these tasty ideas:

Yield: Serves 4

Time: 30 minutes

1 cup balsamic vinegar
1 stalk fresh rhubarb, thinly sliced (¾ cup)
2 tablespoons pure maple syrup
½ teaspoon sea salt
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
1 cup dry quinoa
½ cup slivered fresh basil
1 14- to 16-oz. package extra-firm tofu
⅛ teaspoon freshly ground black pepper
1 medium zucchini, trimmed and cut into 1½-inch chunks
16 large cherry tomatoes
8 10-inch skewers

Instructions

For glaze, in a small saucepan combine vinegar, rhubarb, and maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain through a fine-mesh sieve into a 1-cup glass measure. Press rhubarb with the back of a large spoon to release any liquid; discard rhubarb solids. Return glaze to saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 12 minutes or until reduced to about ⅓ cup (watch closely at the end).
In a medium saucepan bring 2 cups water and ¼ teaspoon of the salt to boiling. Add chickpeas and quinoa; reduce heat. Cover and simmer 12 to 15 minutes or until liquid is absorbed. Toss with ¼ cup of the basil.
For kabobs, place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Cut tofu into 1½-inch cubes. In a medium bowl gently toss tofu with the remaining ¼ teaspoon salt and the pepper. Thread zucchini, tomatoes, and tofu onto skewers, leaving space between pieces.
Grill kabobs, covered, over medium heat 6 to 8 minutes or until zucchini is just tender and kabobs are heated through, turning once halfway through grilling and brushing on all sides with half of the glaze the last 2 minutes.
Serve kabobs with quinoa mixture. Drizzle with the remaining glaze. Sprinkle with the remaining basil.

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