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Tofu Kebabs 07

Tofu Kebabs 07 comes together with Extra Firm Water Packed Tofu, Regular Or Low Sodium Soy Sauce, Olive Oil, Maple Syrup Or Honey, and Red Wine Vinegar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 12
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 tbsp
• 1/4 tbsp

Method (preview)

1. 1

   Cut eggplant lengthwise in half, then cut each half into approximately three strips.

2. 2

   Cut strips crosswise into one-inch cubes.

3. 3

   Slice zucchini into half-inch thick slices.

4. 4

   Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares.

5. 5

   Wipe mushrooms clean with a moist paper towel and remove stems.

6. 6

   Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed.

7. 7

   Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed.

8. 8

   Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated.

9. 9

   Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them.

10. 10

    Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned.

11. 11

    Serve over cooked, brown rice. Amounts can easily be doubled to make four servings.