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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Vegan Express. These are very tasty and quick. Serve over rice or cous cous. I had a little trouble keeping the tofu on the skewers since it is so soft, so I think I will bake or brown it a bit first next time. (I probably could have drained the tofu better as well). This recipe would work well with just about any vegetables you have on hand. Ingredients:
16 ounces extra firm tofu |
1 small green bell pepper, cut into 1-inch pieces |
1 small red bell peppers or 1 small orange bell peppers or 1 small yellow bell pepper, cut into 1-inch pieces |
1 cup cherry tomatoes or 1 cup grape tomatoes |
1 cup baby portabella mushrooms or 1 cup cremini mushroom |
1 1/2 tablespoons olive oil |
2 1/2 tablespoons reduced sodium soy sauce |
2 tablespoons dry white wine or 2 tablespoons red wine |
1/2 teaspoon dried basil |
Directions:
1. Cut tofu into 4 thick slabs crosswise. Blot well between paper towels. Cut into cubes.
2. Alternate chunks of tofu, peppers, tomatoes and mushrooms on each of 8 bamboo skewers, leaving about 1 1/2 inches of skewer at the top and filling the entire skewer as close to the top as possible.
3. Wrap open ends of skewer with aluminum foil.
4. Combine oil, soy sauce, wine and basil in a small bowl and stir together. Heat half of the mixture on a griddle on the stove top.
5. Arrange 4 skewers on griddle with the longer wrapped ends hanging off the edge. Cook over med-high heat, turning frequently, for 8 to 10 minutes total, or until tofu and vegetable are touched with golden brown spots here and there.
6. Remove skewers to a plate and cover with foil to keep warm.
7. Cook remaining skewers as above.
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