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Tofu Brochettes

(12 servings)

  • 4 large red potatoes, cut in ½ inch rounds or half moons
  • 4 medium sized sweet potatoes, cut in ½ inch rounds or half moons
  • 4 small green zucchini cut ½ inch thick coins
  • 2 large red onion cut in 1inch pieces
  • 48 ea. Medium mushrooms, washed and capped
  • 4 red peppers cut in 1inch pieces
  • 3 lb. firm tofu, drained and cut in 1 inch cubes, marinated overnight in Teriyaki Marinade (see sauce section)
  • 24 cherry tomatoes, washed
  • 1 cup Soy Dipping Sauce (see sauce section)

Preblanch potatoes, sweet potatoes, and zucchini until just tender. Be careful not to boil the water too hard or the skins will come off the potatoes and sweet potatoes. Cool immediately in cold water. Dip the red onions briefly in boiling water and then immediately in cold water. Drain and dry vegetables before skewering. Skewer mushrooms, onion, red pepper, tofu, onion, sweet potato, cherry tomato, onion, red potato, tofu, onion, zucchini, tofu, red pepper, onion and mushroom. Brush the remaining marinade over all and grill or cook on griddle sprayed with nonstick spray. Serve 2 skewers per person with a small bowl of dipping sauce alongside.

Per Serving: Calories: 360 Protein: 17 gm Fat: 6gm Carbohydrates: 62 gm Sodium: 2250mg

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