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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Side Dishes Beans Vegetables American 1 Day Or More Oven Barbecue Vegetarian Broil Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Soy Tofu Healthy 2 Low In Something Equipment Grilling Number Of Servings

Carina's Tofu Vegetable Kebabs

This dish is best prepared a day in advance to allow the ingredients to soak in the marinade overnight.

Steps

Drain the tofu , carefully squeezing out excess water , and pat dry with paper towels.
Cut tofu into one-inch squares.
Set aside.
Cut eggplant lengthwise in half , then cut each half into approximately three strips.
Cut strips crosswise into one-inch cubes.
Slice zucchini into half-inch thick slices.
Cut red pepper in half , removing stem and seeds , and cut each half into one-inch squares.
Wipe mushrooms clean with a moist paper towel and remove stems.
Thread tofu and vegetables on to barbecue skewers in alternating color combinations: for example , first a piece of eggplant , then a slice of tofu , then zucchini , then red pepper , baby corn and mushrooms.
Continue in this way until all skewers are full.
Make the marinade by putting all ingredients in a blender , and blend on high speed for about one minute until mixed.
Alternatively , put all ingredients in a glass jar , cover tightly with the lid and shake well until mixed.
Lay the kebabs in a long , shallow baking pa.

Ingredients

extra firm tofu, eggplant, zucchini, red pepper, mushrooms, baby corn, soy sauce, olive oil, maple syrup, red wine vinegar, lemon juice, garlic cloves, mustard powder, black pepper, barbecue skewers