Tofu kabobs

Yield: 4 Servings

Measure Ingredient
2 teaspoons Vegetable oil; (12 oz)
16 ounces Firm tofu; in on piece
2 cups Eggplant; cubed into 1" pieces
1 medium Yellow bell pepper; cut into 1" pieces
1 cup Whole small mushrooms; trimmed
¼ teaspoon Salt
2 tablespoons Fresh lime juice
2 tablespoons Tahini; (sesame seed paste)*
1 tablespoon Fresh basil; chopped
1 tablespoon Fresh parsley; chopped
⅛ teaspoon Freshly ground black pepper
12 Cherry tomatoes

In large nonstick skillet, heat oil. Add tofu; cook 5 minutes, turning to brown on all sides. Remove tofu from skillet; let cool. Add eggplant, pepper and mushrooms to skill4et; sprinkle with salt; cook 2 minutes, until just tender. Place vegetables in large bowl. When cool enough to handle, cut tofu into 8 cubs; add to vegetables in bowl.

Prepare marinade, in small bowl, combine lime juice, tahini, 2 tablespoons water, basil, parsley and black pepper. Pour over vegetable mixture; toss to mix well. Let stand 15 minutes.

Spray broiler rack with nonstick cooking spray; preheat broiler.

Thread vegetables, tofu and tomatoes evenly onto 4 or 8 metal or soaked bamboo skewers; brush with any remaining marinade. Broil 10-15 minutes, until vegetables are tender, turning once.

Recipe by: Weight Watchers (August 1991) Posted to MC-Recipe Digest V1 #1068 by Carriej999@... on Jan 31, 1998

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