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 \N | 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