Corn Chowder
Roasted Garlic Spread
Sloppy Joes
Sun-Dried Tomato Spread
Taco Salad
Tempeh Chili
Tofu Cheesecake
Tofu Guacamole
Tofu Kabobs
Tofu Turkey Loaf
Tofu Spinach Lasagna
Tofu Potato Soup
Tofu Waldorf Salad
Tofu Parmesan Vegi Dip
Tofu Sour Cream
Tofu Tomato Basil Soup

Tofu Kabobs

Serves 4 - 6 (yields 18 Kabobs)

1-8oz. pkg. Soy Deli Nigari Firm Tofu or 1 pkg. Soy Deli Hawaiian Tofu, cut into 1" cubes
1 pineapple, cut into 1" cubes or 1-14oz. can pineapple chunks
1 large green pepper
1 large red pepper
1 large red onion
1 small box cherry tomatoes
18 skewers (soak bamboo skewers in water for 30 minutes before using to prevent burning)

Sauce:
1/2 cup vegetable stock (or pineapple juice)
2 Tbsp. low sodium soy sauce
1 tsp. sesame oil
1" fresh ginger, chopped fine
1 Tbsp. arrowroot

Cut vegetables and tofu in to 1" chunks (If desired, steam vegetables for 1 minute, cool). Thread onto skewers alternating vegetables, tofu and pineapple. In a sauce pan combine sauce ingredients and simmer for a few minutes until thick and clear. Pour sauce over skewers, marinate for at least 20 minutes. When ready to grill, brush lightly with oil and grill for about 5 minutes per side. Alternative method of cooking: Broil these about 6 inches from the source of heat. Brush with leftover marinade and serve.

Click here for nutrition values

[ Home ] [ Up ] [ Corn Chowder ] [ Roasted Garlic Spread ] [ Sloppy Joes ] [ Sun-Dried Tomato Spread ] [ Taco Salad ] [ Tempeh Chili ] [ Tofu Cheesecake ] [ Tofu Guacamole ] [ Tofu Kabobs ] [ Tofu Turkey Loaf ] [ Tofu Spinach Lasagna ] [ Tofu Potato Soup ] [ Tofu Waldorf Salad ] [ Tofu Parmesan Vegi Dip ] [ Tofu Sour Cream ] [ Tofu Tomato Basil Soup ]

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Last modified: March 13, 2000