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Grilled Kabobs

We made this for dinner tonight.  I forgot to put it all in the marinade in
advance, so marinated the tofu alone while the coals were heating.  We
don't eat tofu much, but enjoyed this.  I used the orange marinade and
think that I will make it again next weekend and try one of the other

I feel somewhat guilty posting something with this much fat, but I did
check the guidelines and the Ornish books first.

I served this with couscous and cantaloupe.


                     *  Exported from  MasterCook  *

                              Grilled Kabobs

Recipe By     : Soyfoods USA, Vol. 2, No. 6, July 16, 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Soyfoods                         Sauces And Gravies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Orange Marinade:
     1/4  cup           apple cider vinegar
   2      tablespoons   lower-sodium soy sauce
   1      teaspoon      minced fresh ginger
     1/4  cup           undiluted orange juice concentrate -- thawed
   2      tablespoons   lemon juice
   1      pound         firm frozen tofu -- thawed
                        excess water squeezed out,
                        OR 12 oz tempeh -- steamed
   8      medium        mushrooms
   1                    green pepper -- in 1" squares
   1                    onion -- in 8 wedges
   1      medium        zucchini -- in 1" pieces
   8                    cherry tomatoes

Use any of the marinades given below, or substitute your favorite homemade
or bottled marinade.  Yield: 4 servings.   Serving size: 1 skewer

Whisk together all marinade ingredients.  Set aside.  Cut tofu or tempeh
into 1" cubes.  Place them into a covered dish or zippered plastic bag.
Add all the vegetables except the cherry tomatoes to the bag and pour the
marinade over them.  Marinate in the refrigerator at least 4 hours.
Carefully stir or turn the zippered bag over a few times while marinating.

Divide the marinated ingredients evenly, along with the cherry tomatoes,
and thread on four skewers.  Place under a broiler or on the grill.  Cook,
turning and brushing with marinade a few times, about 8 minutes or until
vegetables are tender crisp.

Per serving with tofu: 190 calories, 8 g total fat (1.3 g saturated fat),
16 g protein, 18 g carbohydrates, 3.5 g fiber, 285 mg sodium, 0 mg
cholesterol.  Exchanges: 1 vegetable, 1 other carbohydrate, 2 medium-fat
meat.  Per serving with tempeh: 246 calories, 8 g total fat (1.1 g
saturated fat), 21 g protein, 28 g carbohydrates, 9.0 g fiber, 273 mg
sodium, 0 mg cholesterol.  Exchanges: 1-1/2 starch, 1 vegetable, 2
medium-fat meat.

Teriyaki Marinade: 1/3 cup lower-sodium soy sauce, 2 tsp minced fresh
ginger, 3 Tbs honey, 2 Tbs sherry.

Sweet Mustard Marinade: 1/4 cup thawed undiluted apple juice concentrate, 2
Tbs honey, 3 Tbs cider vinegar, 1 Tbs lower-sodium soy sauce, 2 Tbs mustard.

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