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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