Vegetable Kabobs with Marinated Tofu

From “Cooking Vegetarian”.

Assemble the kabobs before a picnic or beach barbecue. Serve on a bed of rice or in a pita pocket. 

INGREDIENTS

• 1 pkg. firm tofu (10 oz/300g)
• Tofu Marinade (following)
• 16 small mushrooms
• 1 sweet red bell pepper
• 1 zucchini
• 8 cherry tomatoes

TOFU MARINADE

• 1/2 cup canned tomatoes
• 1/2 cup tamari or soy sauce
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 2 Tbsp toasted sesame oil
• 1 tsp chopped garlic
• 1 tsp grated peeled ginger root
• 1/2 tsp turmeric

METHOD

1. In blender, puree all ingredients for marinade; blend for 10 seconds (until smooth).
2. Transfer to jar with tight-fitting lid. (Marinade will keep in the fridge for 2-3 weeks).
3. Cut tofu into 3/4 inch cubes
4. Cover with Tofu Marinade and refrigerate for 4-6 hours.
5. Cut bell pepper and zucchini into same size pieces as tofu.
6. Starting and ending with mushrooms, thread vegetables and tofu onto eight 10” bamboo skewers.
7. Grill skewers or place on baking sheet 6” under broiler for 10 minutes, turning and basting occasionally with marinade.

Makes 4 servings.