Tofu Brochettes Recipe
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Ingredients : Tofu Brochettes Recipe
1 lb firm tofu
2 tsp 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 tsp black pepper
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 1/8th recipe (not including rice or bulgur)
Calories 45 Carbohydrates 5 Protein 3.5 Fiber 1 Fat 1.5
There will not be a new recipe of the week until the week of June 29th
while your faithful webmaster is on vacation.
"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.
Diabetes Action Research & Education Foundation 426 C Street, NE
Washington, DC 20002
Recipe of The Week
http://www.daref.org/recipe.htm
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/18/98
Posted to RecipeLu List by Barb at PK <abprice@wf.net> on Jun 18, 1998.
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