Veggie Kabobs with Marinated Tofu

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* Exported from MasterCook *

 

Veggie Kabobs with Marinated Tofu

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu -- drained of excess water, frozen, cubed

1 medium red oonion -- cut in 2 " thick slices

1 red pepper -- cut into 1 " pieces

1 green pepper -- cubed

12 button mushrooms -- wiped clean with a damp towel, stems

removed

Marinade:

6 tablespoons mustard (creamy)

8 tablespoons apple juice

8 tablespoons orange juice

1 teaspoon salt and pepper

2 garlic cloves -- crushed

 

Unpack and drain water from packaged tofu. Plae the whole block of tofu on a

plate. Place another plate directly on top of tofu and place a weight atop

plate, for example, a teapot filled with water. After 30 minutes, pour off

collected water.

 

Repeat step one. After draining, cut into 4 small rectangles and wrap in

plastic. Freeze 12-48 hours. (Freezine tofu makes it easier to handle and

changes it's texture.) Unwrap and thaw by placing tofu in a bowl of hot water.

Thaw all the way through (20-30 minutes).

 

Do not pull pieces apart until completely thawed. Gently squeeze and drain out

the water.

 

Coat tofu completely with marinade ingredients. Marinate in shallow dish for at

least 2 hours. Remove from marinade, then marinate the vegetables.

 

Cut tofu into cubes, then thread onto metal skewers, alternating with the

veggies.

 

Grill over medium-hot fire for 10-12 minutes, turning occasionally. Brush with

marinade frequently. Vegetables should be slightly charred on the outside,

tender on the inside.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

Yield:

" 6 skewers "

 

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Per Serving (excluding unknown items): 123 Calories; 4g Fat (25.3% calories from

fat); 9g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 250mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit;

1/2 Fat.

 

 

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