Veggie and tofu kabobs Recipe
Camping in the summer is a fun and inexpensive vacation you can take with friends, family or your loved one. You can camp at the beach, state park, or even your very own backyard. All you need is a tent, some sleeping bags, a campfire or grill and of course some great recipes. Check out these summer camping treats and sweets that are sure to please every camper on your trip.
Ingredients
- Tofu - cubed
- 8 cherry tomatoes
- 1 large onion
- 1 medium green pepper
- 1 yellow squash
- 1 medium zucchini
- 8 white mushrooms - whole
- 1/2 cup of olive oil
- 1 tablespoons of garlic powder
- 1 teaspoon of dried parsley
- 1 cup of dry red wine
- 4 teaspoons of Worcestershire sauce
- Salt and pepper - for seasoning
- 8 skewers - metal or soaked wood
Directions
- In a bowl, combine the olive oil, garlic powder, parsley, red wine, Worcestershire sauce, salt and pepper.
- Pour half the marinade in a large plastic bag and add tofu and veggies.
- Seal tightly and refrigerate for at least 2 hours.
- On eight skewers, alternately thread tofu and veggies.
- Grill for 10 minutes, bast with leftover marinade, turn and grill for an additional 10 minutes - or until everything is tender.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 570g | |
| Recipe makes 4 servings | |
| Calories 403 | |
| Calories from Fat 251 | 62% |
| Total Fat 28.49g | 36% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 91mg | 4% |
| Potassium 1275mg | 36% |
| Total Carbs 23.85g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 13.23g | 9% |
| Protein 7.03g | 11% |
