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Name: Tofu Kabobs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 16 oz Firm tofu; in on piece; 2 c Eggplant; cubed into 1"; 1 tb Fresh basil; chopped; 2 ts Vegetable oil; (12 oz); 1 tb Fresh parsley chopped; 1/8 ts Black Pepper freshly ground; 12 Cherry tomatoes; 1/4 ts Salt; 1 md Yellow bell pepper; cut into; 1 c Whole small mushrooms;; 2 tb Fresh lime juice; 2 tb Tahini; (sesame seed paste)*

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INGREDIENTS

16 oz Firm tofu; in on piece
2 c Eggplant; cubed into 1"
1 tb Fresh basil; chopped
2 ts Vegetable oil; (12 oz)
1 tb Fresh parsley ; chopped
1/8 ts Black Pepper ; freshly ground
12 Cherry tomatoes
1/4 ts Salt
1 md Yellow bell pepper; cut into
1 c Whole small mushrooms;
2 tb Fresh lime juice
2 tb Tahini; (sesame seed paste)*

INSTRUCTIONS

In large nonstick skillet, heat oil. Add tofu; cook 5 minutes, turning to brown on all sides. Remove tofu from skillet; let cool. Add eggplant, pepper and mushrooms to skill4et; sprinkle with salt; cook 2 minutes, until just tender. Place vegetables in large bowl. When cool enough to handle, cut tofu into 8 cubs; add to vegetables in bowl. Prepare marinade, in small bowl, combine lime juice, tahini, 2 tablespoons water, basil, parsley and black pepper. Pour over vegetable mixture; toss to mix well. Let stand 15 minutes. Spray broiler rack with nonstick cooking spray; preheat broiler. Thread vegetables, tofu and tomatoes evenly onto 4 or 8 metal or soaked bamboo skewers; brush with any remaining marinade. Broil 10-15 minutes, until vegetables are tender, turning once. Recipe by: Weight Watchers (August 1991) Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998

NOTES

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Tofu Kabobs

16 oz Firm tofu; in on piece
2 c Eggplant; cubed into 1"
1 tb Fresh basil; chopped
2 ts Vegetable oil; (12 oz)
1 tb Fresh parsley chopped
1/8 ts Black Pepper freshly ground
12 Cherry tomatoes
1/4 ts Salt
1 md Yellow bell pepper; cut into
1 c Whole small mushrooms;
2 tb Fresh lime juice
2 tb Tahini; (sesame seed paste)*

In large nonstick skillet, heat oil. Add tofu; cook 5 minutes, turning to  brown on all sides. Remove tofu from skillet; let cool. Add eggplant,  pepper and mushrooms to skill4et; sprinkle with salt; cook 2 minutes, until  just tender. Place vegetables in large bowl. When cool enough to handle,  cut tofu into 8 cubs; add to vegetables in bowl.    Prepare marinade, in small bowl, combine lime juice, tahini, 2 tablespoons  water, basil, parsley and black pepper. Pour over vegetable mixture; toss  to mix well. Let stand 15 minutes.    Spray broiler rack with nonstick cooking spray; preheat broiler.    Thread vegetables, tofu and tomatoes evenly onto 4 or 8 metal or soaked  bamboo skewers; brush with any remaining marinade. Broil 10-15 minutes,  until vegetables are tender, turning once.    Recipe by: Weight Watchers (August 1991)    Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998

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Nutrition

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Serving Size: 1 Serving (488g)
Recipe Makes: 4 Servings

Calories: 69
Calories from Fat: 7 (10%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 19.3mg		1 %
Potassium 889.8mg		23 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 10.5g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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