Tofu shish-kebab with lemon-soy marinade

1 servings

Quantity Ingredient
½ cup Peanut or vegetable oil
3 tablespoons Fresh lemon juice
4½ tablespoon Tamari or low-sodium soy sauce
2½ tablespoon Sesame oil
3 \N Cloves garlic; minced
1 \N Green onion; thinly sliced
1½ teaspoon Ground ginger
1 pounds Extra-firm or firm tofu
\N \N Cut into 3/4-inch cubes and patted dry
16 \N Ripe cherry tomatoes
1 large Green bell pepper
\N \N Cored and cut into 1-inch squares
½ large Red onion
\N \N Cut vertically into thirds and chunks
\N \N Separated
12 \N White button mushrooms

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 Converted by MM_Buster v2.0l.

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