Barbecued Tofu and Vegetables

[Guest guest]

Barbecued Tofu and Vegetables 01-DEC-01 p. 25

6 Servings

 

Even tofu skeptics will clamor for seconds! Use a

good-quality prepared barbecue sauce.

MEAL PLAN: Microwave several medium red potatoes on

high, allowing 2 to 3 minutes per potato, while the

tofu mixture is baking. Team with a simple tossed

salad to round out your meal.

 

 

1 lb. firm or extra-firm tofu

2 medium green or red bell peppers, or 1 of each, cut

into wide strips

2 medium carrots, thinly sliced on diagonal

1 medium zucchini, thinly sliced

1 medium onion, halved and thinly sliced, rings

separated

3 & #8260;4 to 1 cup barbecue sauce, or as needed

1. Preheat oven to 425°F. Lightly oil large roasting

pan.

2. Drain tofu, and cut into 1 & #8260;2-inch-thick

slices. Blot thoroughly between kitchen towels or

several layers of paper towels. Cut slices into strips

or dice.

3. In large bowl, combine tofu with

remaining ingredients, and stir gently until well

blended. Transfer mixture to prepared baking pan.

4. Bake until heated through, stirring once or twice,

20 minutes. Serve hot.

PER serving: 87 CAL; 6 G PROT; 2 TOTAL FAT (0 SAT.

FAT); 12 G CARB.; CHOL; 328 MG SOD.; 2 FIBER

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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