Tofu Brochettes
From “Food for Life - How the New Four Food Groups Can Save Your Life” by Dr. Neal Barnard, M.D.
These are perfect for a barbecue or summer outing. Grill them and serve with cooked brown rice or bulgur.
Ingredients:
-
1 pound firm tofu
-
2 teaspoons dried oregano
-
1 cup water
-
1/2 cup soy sauce
-
1/2 cup balsamic vinegar or wine vinegar
-
1/2 cup red wine (optional)
-
1/4 teaspoon black pepper
-
Suggested vegetables:
-
Red onion
-
Green bell pepper
-
Red bell pepper
-
Button mushrooms
-
Japanese eggplant
-
Zucchini
-
Cherry tomatoes
Press the tofu to remove some of its moisture: Place on a cutting board or baking sheet and cover with a second cutting board or baking sheet. Put 2 or 3 heavy items (like cans of beans) on top of this and let it stand at least 30 minutes.
In the meantime, toast the oregano in a large, dry skillet over medium-low heat for 2 to 3 minutes. Add the remaining marinade ingredients and stir to mix. Remove from heat. Cut the pressed tofu into 1-inch cubes and add to the marinade. Allow the tofu to marinate for at least 1 hour, occasionally turning it gently.
Cut the onion into 1-inch chunks. Seed the peppers and cut them into large pieces. Clean the mushrooms. Slice the eggplant and zucchini into 1/2-inch-long pieces.
Place an assortment of vegetables and marinated tofu onto each skewer, and grill under a broiler or over coals, turning every few minutes to expose all sides to the heat. Cook 5 to 10 minutes, until vegetables are lightly browned and everything is hot.
Makes 6-8 servings
Per 1/8 recipe (not including rice or bulgur)
Donate
