Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Tofu Vegetable Shish Kabobs Cut a 1 Lb. block of firm tofu into 1 1/2 " cubes. Keep them chunky. You want the kabob sticks to have plenty of tofu to hold onto. Set aside and cut up vegetables into bite-sized pieces. Italian salad dressing can be used as a marinade for the kabobs, Let the tofu and veggies marinade for an hour before cooking them and brush on additional marinade as they cook. Here are some suggestions for your vegetables. If you like, you can steam the vegetables just a little before putting them on the skewers to shorten grilling time and ensure that they get cooked through and through. Mushrooms Green Pepper Onion Small Potatoes (buy canned for a quicker preparation) Squash or Zucchini Eggplant Pineapple (yummy) Cherry tomatoes You'll need some skewers, available at any large grocery. Soak them in water for about 10 minutes to help them resist the heat. Arrange all of the vegetables and tofu on the skewers. Line your grill with aluminum foil for a quick clean up later. Prepare your barbecue charcoal and give the coals time to generate even heat, about a half hour. Before you place the kabobs on the grill you may want to coat them with a cooking oil spray. A squirt bottle filled with oil works good. Another option is to occasionally brush the vegetables with oil. You'll need to watch the tofu to make sure it doesn't stick to the grill. Cook till golden brown and serve! Quote Link to comment Share on other sites More sharing options...
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