Grilled Black Bean Tofu Kabobs
This intensely flavoured marinade adds sizzle to bland tofu. Serve these vegan kabobs over hot rice, noodles or spinach.
Servings: 4
Ingredients:
| 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% |
-
1 pkg (350 g) extra-firm tofu
1 large sweet yellow or green pepper
Half eggplant
16 cherry tomatoes
Black Bean Marinade:
3 tbsp (50 mL) black bean sauce
2 tbsp (25 mL) rice or cider vinegar
2 tbsp (25 mL) sodium-reduced soy sauce
4 tsp (20 mL) each sesame oil and 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
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