Tofu and Vegetable Kabobs with Roasted Poblano Sauce

If using wooden skewers, soak 8 to 10 skewers in water for at least 30 minutes.

Cut the tofu in half horizontally. Place 3 paper towels on a plate and lay the tofu slices in a single layer on the towels. Top with 3 more paper towels and another plate. Use something heavy, such as a pot, to weigh down the top plate. Let stand for 5 minutes. Repeat the process with fresh paper towels. Cut the tofu into 1-inch (2.5-cm) cubes.

Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.

In a large bowl, stir together the lemon juice, cumin, 1 tsp. salt, 1/2 tsp. pepper and the olive oil. Add the tofu, eggplant, zucchini and cherry tomatoes and toss to combine. Let stand at room temperature for 15 minutes, stirring twice.

Thread the tofu and vegetables onto the skewers, alternating as you go, and place on one end of the prepared pan. Place the poblano chiles and shallots, cut side down, on the other end of the pan. Roast for 15 minutes, then flip the skewers and transfer the chiles and shallots to a plate. Continue roasting the skewers until the vegetables are fork-tender, 10 to 12 minutes longer. Remove the pan from the oven and tent loosely with foil.

In a food processor or blender, combine the chiles, shallots, cilantro and garlic and pulse until finely chopped. Scrape down the sides of the bowl. Add the sour cream and lime juice and process until smooth. Transfer to a bowl and season with salt.

Drizzle the skewers with the poblano sauce and serve immediately. Serves 4.

Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)