Vegetable Tofu Kebabs

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Vegetable Tofu Kebabs

(makes 4 servings)

 

 

 

12 ounces firm tofu, pressed and weighted, cut into cubes

2 tablespoons red wine vinegar

2 tablespoons reduced-sodium soy sauce

2 cloves garlic, pressed or minced

2 tablespoons olive oil

freshly ground pepper to taste

1 medium red bell pepper, seeded, and cut into 8 squares

8 small button mushrooms

1 small yellow squash, cut into 8 slices

1 sweet onion, cut into 8 wedges

 

 

1.. Place the tofu in a shallow dish. In a cup, whisk together the vinegar,

soy sauce, garlic, oil, and pepper. Pour over the tofu and marinate for at least

1 hour, turning to coat each side.

2.. Preheat the broiler.

3.. Transfer the tofu to a paper towel to drain. Thread the tofu and

vegetagles onto 8 skewers and lightly brush the vegetables with the marinade.

Broil, turning the kebabs, until the vegetables are done, about 2 to 3 minutes

per side, turning 4 times.

Per serving: 216 calories (42% calories from fat), 11 g total fat (2 g

saturated fat), 11 g protein, 23 g carbohydrates, 4 g dietary fiber, 0

cholesterol, 287 mg sodium, 719 mg potassium

Exchanges: 1 low-fat protein, 1 carbohydrate (bread/starch), 1 vegetable,

1 fat

 

 

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