Grilled Tofu With Summer Vegetables Recipe
Servings: 12
Ingredients
- 16 ounce Hard Chinese tofu, cubed
- 3/4 c. Teriyaki sauce
- 12 lrg Mushrooms, halved
- 1 x Red bell pepper cut into 1" pcs
- 1 x Green bell pepper cut into 1" pcs
- 1 lrg White onion cut into 1" pcs
- 12 x Bamboo skewers soaked in water for 1 hour
- 2 Tbsp. Canola or possibly safflower oil
- 2 c. Barbecue Sauce (see separate recipe)
Directions
- 1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze overnight and thaw next day. Turn bag once or possibly twice during thawing process. Reserve marinade.
- 2. Place tofu, peppers, onion, and mushrooms on skewers, alternating the order, beginning and ending with tofu. Com bine oil with reserved marinade and brush on the tofu and vegetables. Place on a grill and brown on all sides. brush on BBQ sauce and grill a while longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 136 | |
| Calories from Fat 32 | 24% |
| Total Fat 3.6g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1172mg | 49% |
| Potassium 319mg | 9% |
| Total Carbs 21.46g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 15.26g | 10% |
| Protein 4.64g | 7% |
