Miso-Glazed Tofu Vegetable Brochettes

Miso-Glazed Tofu Vegetable Brochettes Author: Canadian Living Credits: Miso-Glazed Tofu Vegetable Brochettes

Miso-glazed tofu browns nicely on the grill and comes out with great flavour and texture. Paired with Japanese eggplant and sweet potato, these veggie kabobs are packed with flavour.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

  • 1 sweet potato
  • 1 pkg extra-firm tofu
  • 1 Japanese eggplant (small)
  • 1 italian eggplant (small)
  • 1/4 cup miso (fermented soybean paste)
  • 3 tablespoons vegetable oil
  • 1 tablespoon granulated sugar
  • 2 teaspoons minced gingerroot
  • 1 teaspoon sesame oil
  • 16 mushrooms stemmed

Method

Peel sweet potato and cut into 1-1/2-inch (4 cm ) cubes; place in microwaveable bowl and microwave on high for 1 minute.

Pat tofu dry; cut tofu and eggplant into same-size cubes. Add to bowl.

Stir together miso, vegetable oil, 2 tbsp (25 mL) water, sugar, ginger and sesame oil. Add to bowl along with mushrooms, tossing to coat. Let stand for 15 minutes.

Thread tofu and vegetables onto skewers; brush with any marinade. Place on greased grill over medium heat. Close lid and grill, turning often, until vegetables are tender, about 18 minutes.

Nutritional facts Per serving: about

  • Sodium 659 mg
  • Protein 14 g
  • Calories 311.0
  • Total fat 18 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 118.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Miso-Glazed Tofu Vegetable Brochettes

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