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
Black Bean Marinade:
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
- Iron 16.0
- Folate 20.0
- Calcium 13.0
- Vitamin A 5.0
- Vitamin C 112.0