Ingredients
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12 ounces extra firm tofu, water-packed
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1 medium eggplant
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2 small zucchini
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1 medium red pepper
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10 ounces mushrooms
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1 (5 1/2 ounce) can baby corn, drained
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3 tablespoons soy sauce or 3 tablespoons low sodium soy sauce
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2 tablespoons olive oil
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2 tablespoons maple syrup or 2 tablespoons honey
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2 tablespoons red wine vinegar
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1 tablespoon lemon juice, freshly squeezed (to taste)
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2 garlic cloves, peeled and crushed (medium)
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1/2 tablespoon mustard powder, ground
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1/4 tablespoon black pepper
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4 barbecue skewers
Instructions
- Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels.
- Cut tofu into one-inch squares.
- Set aside. Cut eggplant lengthwise in half, then cut each half into approximately three strips.
- Cut strips crosswise into one-inch cubes.
- Slice zucchini into half-inch thick slices.
- Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares.
- Wipe mushrooms clean with a moist paper towel and remove stems.
- Thread tofu and vegetables on to barbecue skewers in alternating color combinations: For example, first a piece of eggplant, then a slice of tofu, then zucchini, then red pepper, baby corn and mushrooms.
- Continue in this way until all skewers are full.
- Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed.
- Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed.
- Lay the kebabs in a long, shallow baking pan or on a non-metal tray, making sure they lie flat. Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated.
- Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them.
- Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned.
- Suggestions This meal can be served over cooked, brown rice. Amounts can easily be doubled to make four servings.