Marinated Tofu Kabobs
Source: Lean, Luscious & Meatless
Authors: Bobbie Hinman/Millie Snyder
Servings: 4
Type: Vegan

8 pearl onions, peeled
8 medium mushrooms
2 cups fresh pineapple, cut into 1-inch chunks
1 cup green pepper, cut into 1-inch squares
1 lb firm tofu, cut into 1-inch cubes
8 cherry tomatoes
1/4 cup lite soy sauce
1/4 cup dry red wine
1/4 cup water
1 tsp sesame oil
1/4 tsp garlic powder
1/8 tsp ground ginger

  • Place onions, mushrooms, pineapple, and green peppers in a large plastic bag and set the bag in a large bowl. Add tofu. Set cherry tomatoes aside.

  • In a small bowl, combine all marinade ingredients, mixing well. Pour over ingredients in bag. Marinate in the refrigerator 4 to 5 hours or longer, turning bag over several times.

To cook:

  • Thread the marinated ingredients, along with the cherry tomatoes, alternately on 4 skewers. Place on a broiler rack or outdoor grill.

  • Cook until edges of fruits and vegetables are crisp. Turn several times and baste with marinade while cooking.

Per serving:
Calories: 312 Protein: 22 g Fat: 12 g Carbohydrates: 34 g Sodium 623 mg Cholesterol: 0 mg

Lean, Luscious & Meatless
by Bobbie Hinman/Millie Snyder
Currently Out-of-Stock

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