Tofu Kabobs Recipe
Servings: 4
Ingredients
- 2 tsp Vegetable oil, (12 ounce)
- 16 ounce Hard tofu, in on piece
- 2 c. Eggplant, cubed into 1" pcs
- 1 med Yellow bell pepper, cut into 1" pcs
- 1 c. Whole small mushrooms, trimmed
- 1/4 tsp Salt
- 2 Tbsp. Fresh lime juice
- 2 Tbsp. Tahini, (sesame seed paste)*
- 1 Tbsp. Fresh basil, minced
- 1 Tbsp. Fresh parsley, minced
- 1/8 tsp Freshly grnd black pepper
- 12 x Cherry tomatoes
Directions
- In large nonstick skillet, heat oil. Add in tofu; cook 5 min, turning to brown on all sides. Remove tofu from skillet; let cold. Add in eggplant, pepper and mushrooms to skill4et; sprinkle with salt; cook 2 min, till just tender. Place vegetables in large bowl. When cold sufficient to handle, cut tofu into 8 cubs; add in to vegetables in bowl.
- Prepare marinade, in small bowl, combine lime juice, tahini, 2 Tbsp. water, basil, parsley and black pepper. Pour over vegetable mix; toss to mix well. Let stand 15 min.
- Spray broiler rack with nonstick cooking spray; preheat broiler.
- Thread vegetables, tofu and tomatoes proportionately onto 4 or possibly 8 metal or possibly soaked bamboo skewers; brush with any remaining marinade. Broil 10-15 min, till vegetables are tender, turning once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 587g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 89 | 40% |
| Total Fat 10.29g | 13% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Potassium 1357mg | 39% |
| Total Carbs 23.41g | 6% |
| Dietary Fiber 7.1g | 24% |
| Sugars 13.3g | 9% |
| Protein 13.6g | 22% |
