Soy Zone - Vegetable and Tofu Kebabs

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Vegetable and Tofu Kebabs

 

Recipe By :The Soy Zone - Barry Sears, Ph.D.

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 to 6 wooden skewers -- soaked overnight

8 ounces extra-firm tofu -- patted dry and cut into 1-inch cubes

1 large red pepper -- seeded and cut into large pieces

1 large green pepper -- seeded and cut into large pieces

2 large red onions -- cut into large pieces

2 medium zucchini -- cut into 1-inch slices

2 medium summer squash -- cut into 1-inch slices

1 1/3 teaspoons olive oil (up to 1/2 cup)

4 tablespoons dried thyme

4 tablespoons dried oregano

2 tablespoons garlic powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

 

Put tofu and vegetables on wooden skewers, being gentle with tofu so it doesn't

break. Lay vegetable kebabs at bottom of shallow pan or bowl.

 

In a small bowl or jar, mix together olive oil, thyme, oregano, garlic powder,

salt, and pepper. If need be, use up to 1/2 cup olive oil for the marinade.

Pour mixture over kebabs and let marinate, refrigerated, for at least 1 1/2

hours.

 

Prepare grill or broiler.

 

Place kebabs on grill, medium flame, turning frequently. Watch carefully so

vegetables don't burn. Cook until vegetables are tender. Serve warm.

 

 

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Per serving: 701 Calories (kcal); 20g Total Fat; (21% calories from fat); 45g

Protein; 112g Carbohydrate; 0mg Cholesterol; 2206mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0