Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Tofu Kabobs




Source of Recipe


Woman's Day Magazine


List of Ingredients




Serves: 4

You'll need twelve 10-in. skewers




Serve over brown rice.

1 lb extra-firm tofu
2 medium summer squash (yellow or zucchini)
1 bell pepper
1 small red onion, root end intact
4 oz Chinese snow peas, ends trimmed
8 medium mushrooms (4 oz)
2 tsp canola oil
1/2 cup lite teriyaki marinade or sauce



Recipe



1. Wrap tofu in several layers of paper towels. Place in a deep plate and set a smaller plate on top. Put weights (1 or 2 heavy food cans) on top. Let stand 20 minutes.

2. Meanwhile cut squash and bell pepper in 1-in. pieces, onion in 8 wedges and tofu in 1-in. cubes.

3. Heat a grill, ridged grill pan or broiler. Place tofu on 4 skewers and alternate vegetables on 8 skewers. Brush with oil.

4. Grill or broil 10 minutes, turning kabobs occasionally, until tofu is browned and vegetables are crisp-tender. Brush with marinade and grill a few minutes more.