| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Peanut or vegetable oil |
| 3 |
tb |
Fresh lemon juice |
| 4 1/2 |
tb |
Tamari or low-sodium soy sauce |
| 2 1/2 |
tb |
Sesame oil |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Green onion; thinly sliced |
| 1 1/2 |
ts |
Ground ginger |
| 1 |
lb |
Extra-firm or firm tofu |
|
|
Cut into 3/4-inch cubes and patted dry |
| 16 |
|
Ripe cherry tomatoes |
| 1 |
lg |
Green bell pepper |
|
|
Cored and cut into 1-inch squares |
| 1/2 |
lg |
Red onion |
|
|
Cut vertically into thirds and chunks |
|
|
Separated |
| 12 |
|
White button mushrooms |
INSTRUCTIONS
LEMON-SOY MARINADE
TOFU SHISH-KEBAB
6 SERVINGS VEGAN
The tofu and vegetables absorb the tangy marinade, making the kebabs
extra-succulent and moist. Serve this dish with the Herbed Potato and
Tomato Salad and crusty bread. (Recipe adapted from Quick Vegetarian
Pleasures by Jeanne Lemlin (HarperCollins. 1992).)
Marinade: Combine all ingredients in jar with a screw-on top and shake
vigorously. Set aside.
In medium bowl, combine tofu and one third of marinade, toss gently to
coat. Cover and refrigerate up to S hours, stirring occasionally.
In large bowl, combine tomatoes, pepper, onion and mushrooms. Pour over
remaining marinade, toss well and refrigerate for up to 8 hours, stirring
occasionally. Soak wooden skewers in enough water to cover at least 30
minutes before grilling.
Alternately thread tofu and vegetables onto skewers. Grill over hot coals
or broil on baking sheet, 6 inches from heat source, about 15 minutes,
turning skewers every 5 minutes. Brush with leftover marinade a few times
while cooking and again just before serving.
PER SERVING: 170 CAL.; 12G PROT.;10G TOTAL FAT (0 SAT. FAT) 10G CARB.; 0
CHOL.; 771MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 48
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