Grilled Black Bean Tofu Kabobs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 231 |
| pro | 12 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 16 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 503 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 16 |
| vit A | 5 |
| vit C | 112 |
| folate | 20 |
This intensely flavoured marinade adds sizzle to bland tofu. Serve these vegan kabobs over hot rice, noodles or spinach.
Ingredients
- 1 pkg extra-firm tofu
- 1 large sweet yellow pepper or green pepper
- 1/2 eggplant
- 16 cherry tomatoes
- Black Bean Marinade:
- 3 tbsp black bean sauce
- 2 tbsp rice vinegar or cider vinegar
- 2 tbsp sodium-reduced soy sauce
- 4 tsp sesame oil
- 4 tsp vegetable oil
- 2 cloves garlic, minced
- 1 green onion, minced
Preparation
Black Bean Marinade: In large bowl, whisk together black bean sauce, vinegar, soy sauce, sesame oil, vegetable oil, garlic and green onion.
Cut tofu into twenty-four 3/4-inch (2 cm) cubes; add to marinade and toss to coat. Cover and marinate in refrigerator, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Seed, core and cut yellow pepper in half; cut each half into 8 pieces and add to bowl. Cut eggplant into sixteen 1-1/2 inch (4 cm) cubes; add to bowl along with tomatoes and gently stir to coat.
Onto each of 8 soaked wooden skewers and reserving marinade, alternately thread 3 pieces tofu and 2 pieces each yellow pepper, eggplant and tomatoes.
Place on greased grill over medium-high heat; close lid and grill, turning once and basting occasionally with reserved marinade, until browned, 8 to 10 minutes.
Source : Canadian Living Magazine: May 2006
- Keywords : Main Course; Vegan; Grill/Barbecue; Beans; Tofu; Condiments/sauces;
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