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Tofu Kebabs 04

A home-style Tofu Kebabs 04 made with Water, Garlic Sliced, Red Wine Vinegar Or Sherry Vinegar, Tamari, and Garlic Finely Chopped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 2 clove
• 1/2 cup
• 1/2 cup
• 1 clove

Method (preview)

1. 1

   Prepare tofu marinade 3 to 5 days in advance (see below). Cut vegetables into 1 inch pieces and immerse in vegetable marinade.

2. 2

   Place on skewer (10 inch/ 25cm stick or longer) alternating the green pepper, potato, mushroom pieces (from tofu marinade) tofu, onion, sweet potato, cherry tomato.

3. 3

   Place on grill or hibachi and turn frequently, basting occasionally with the vegetable marinade.

4. 4

   Cook till potato is done and tofu is golden brown. For faster cooking, potatoes can be microwaved or boiled partially in advance.

5. 5

   Serve with a mix of brown and wild rice cooked in vegetable broth and whole wheat sourdough bread.

6. 6

   Toast oregano (or marjoram).

7. 7

   Simmer mushrooms in a cup of water for 15 minutes, add all other marinade ingredients and then strain through a coffee filter.

8. 8

   Place tofu in a non-corrosive dish or container and cover with marinade.

9. 9

   Keep in refrigerator 3 to 5 days.

10. 10

    Tofu marinade can be used again if the tofu was well drained. After removing tofu, boil. strain and refrigerate.

11. 11

    On barbeque/hibachi, rotisserie or under broiler, turning often, cook until done and evenly browned.