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Grilled Tofu with Summer Vegetables

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Submitted by bethyjstar

YIELD

12 servings

PREP

15 min

COOK

20 min

READY

7 hrs

Ingredients

16 462.4
OUNCES ML/G CHINESE TOFU
firm, cubed *
¾ 177
12 12
LARGE LARGE MUSHROOMS
halved
1 1
EACH EACH SWEET RED BELL PEPPERS
cut into one inch pieces
1 1
EACH EACH GREEN BELL PEPPERS
cut into 1 inch pieces
1 1
LARGE LARGE WHITE ONION
cut into 1 inch pieces
12 12
EACH EACH SKEWERS
made of bamboo, soaked in water for 1 hour *
2 3E+1
TABLESPOONS ML CANOLA OIL
or sunflower oil
2 473
CUPS ML BARBECUE SAUCE

Directions

Combine tofu and teriyaki sauce in sealed plastic bag.

Freeze overnight and thaw next day.

Turn bag once or twice during thawing process.

Reserve marinade.

Place tofu, peppers, onion, and mushrooms on skewers, alternating the order, beginning and ending with tofu.

Combine oil with reserved marinade and brush on the tofu and vegetables.

Place on a grill and brown on all sides, brush on BBQ sauce and grill a while longer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 114 19% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1160mg 48%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 38%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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