Tofu-Vegetable Kebabs

Instructions 👩🏻‍🍳

• Step 1
  Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels.
• Step 2
  Cut tofu into one-inch squares.
• Step 3
  Set aside. Cut eggplant lengthwise in half, then cut each half into approximately three strips.
• Step 4
  Cut strips crosswise into one-inch cubes.
• Step 5
  Slice zucchini into half-inch thick slices.
• Step 6
  Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares.
• Step 7
  Wipe mushrooms clean with a moist paper towel and remove stems.
• Step 8
  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.
• Step 9
  Continue in this way until all skewers are full.
• Step 10
  Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed.
• Step 11
  Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed.
• Step 12
  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.
• Step 13
  Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them.
• Step 14
  Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned.
• Step 15
  Suggestions This meal can be served over cooked, brown rice. Amounts can easily be doubled to make four servings.