Grilled Black Bean Tofu Kabobs

Author: Canadian Living

This intensely flavoured marinade adds sizzle to bland tofu. Serve these vegan kabobs over hot rice, noodles or spinach.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2006

Ingredients

  • 1 pkg extra-firm tofu
  • 1 sweet yellow pepper
  • 1 green pepper
  • 1/2 eggplant
  • 16 cherry tomatoes
Black Bean Marinade:
  • 3 tablespoons black bean sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons cider vinegar
  • 2 tablespoons sodium-reduced soy sauce
  • 4 teaspoons sesame oil
  • 4 teaspoons vegetable oil
  • 2 cloves garlic minced
  • 1 green onion minced

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 503 mg
  • Protein 12 g
  • Calories 231.0
  • Total fat 15 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 112.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Black Bean Tofu Kabobs

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