Miso-Glazed Tofu Vegetable Brochettes

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Tested Till Perfect

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.

Servings: 4

Ingredients:

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%

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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