Miso-Glazed Tofu Vegetable Brochettes
41 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 311 |
| pro | 14 g |
| total fat | 18 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 659 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 20 |
| vit A | 118 |
| vit C | 17 |
| folate | 19 |
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.
Ingredients
- 1 sweet potato
- 1 pkg extra-firm tofu
- 1 Japanese eggplant or italian eggplant, (small)
- 1/4 cup miso, (fermented soybean paste)
- 3 tbsp vegetable oil
- 1 tbsp granulated sugar
- 2 tsp minced gingerroot
- 1 tsp sesame oil
- 16 mushrooms, stemmed
Preparation
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.
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.
Source : Canadian Living Magazine: June 2008
- Keywords : Appetizers; Sides; Vegetarian; Grill/Barbecue; Sweet potato; Eggplant; Tofu;
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