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Marinated Vegetables and Tofu en brochette

Marinated Vegetables and Tofu en brochette comes together with Green Bell Pepper, Sweet Onion, Sweet Potato Or Yam, and Cherry Tomatoes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 1
• 1
• 12

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

   Cut tofu into 1 inch (2.5 cm) slabs, let drain on a slanted board.

7. 7

   Weigh down to press out the water (so marinade will be absorbed and not diluted) with a heavy object (a can of tomatoes, etc.).

8. 8

   Toast oregano (or marjoram).

9. 9

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

10. 10

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

11. 11

    Keep in refrigerator 3 to 5 days.

12. 12

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

13. 13

    Vegetable Marinade 2 T red wine vinegar

14. 14

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