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Miso-Glazed Tofu Vegetable Brochettes

By The Canadian Living Test Kitchen

Tested till perfect

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Miso-Glazed Tofu Vegetable Brochettes

This recipe makes 4 servings

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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

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.

Source : Canadian Living Magazine: June 2008

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