Carinas Tofu Vegetable Kebabs Recipes

Steps:

• If using wooden skewers, soak them in water for 30 minutes.
• Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
• To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
• To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
• Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
• Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
• Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.

Steps:

• Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels.
• Cut tofu into one-inch squares.
• Set aside. Cut eggplant lengthwise in half, then cut each half into approximately three strips.
• Cut strips crosswise into one-inch cubes.
• Slice zucchini into half-inch thick slices.
• Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares.
• Wipe mushrooms clean with a moist paper towel and remove stems.
• Thread tofu and vegetables on to barbecue skewers in alternating color combinations: For example, first a piece of eggplant, then a slice of tofu, then zucchini, then red pepper, baby corn and mushrooms.
• Continue in this way until all skewers are full.
• Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed.
• Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed.
• Lay the kebabs in a long, shallow baking pan or on a non-metal tray, making sure they lie flat. Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated.
• Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them.
• Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned.
• Suggestions This meal can be served over cooked, brown rice. Amounts can easily be doubled to make four servings.