| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | 4 | Servings | ||
INGREDIENTS
| 2 | ts | Vegetable oil; (12 oz) |
| 16 | oz | Firm tofu; in on piece |
| 2 | c | Eggplant; cubed into 1" pieces |
| 1 | md | Yellow bell pepper; cut into 1" pieces |
| 1 | c | Whole small mushrooms; trimmed |
| 1/4 | ts | Salt |
| 2 | tb | Fresh lime juice |
| 2 | tb | Tahini; (sesame seed paste)* |
| 1 | tb | Fresh basil; chopped |
| 1 | tb | Fresh parsley; chopped |
| 1/8 | ts | Freshly ground black pepper |
| 12 | Cherry tomatoes |
INSTRUCTIONS
In large nonstick skillet, heat oil. Add tofu; cook 5 minutes, turning to brown on all sides. Remove tofu from skillet; let cool. Add eggplant, pepper and mushrooms to skill4et; sprinkle with salt; cook 2 minutes, until just tender. Place vegetables in large bowl. When cool enough to handle, cut tofu into 8 cubs; add to vegetables in bowl. Prepare marinade, in small bowl, combine lime juice, tahini, 2 tablespoons water, basil, parsley and black pepper. Pour over vegetable mixture; toss to mix well. Let stand 15 minutes. Spray broiler rack with nonstick cooking spray; preheat broiler. Thread vegetables, tofu and tomatoes evenly onto 4 or 8 metal or soaked bamboo skewers; brush with any remaining marinade. Broil 10-15 minutes, until vegetables are tender, turning once. Recipe by: Weight Watchers (August 1991) Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998
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