Serving tofu and veggies kebab-style is festive, but firing up the grill, marinating the ingredients, and soaking the bamboo skewers (so they don’t ignite) can be time-consuming. And most people don’t own a stovetop grill. Here’s a shortcut method that circumvents all those steps, made right on an ordinary griddle.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut the tofu into 4 thick slabs crosswise. Blot well between paper towels. Cut each slab into 6 large dice.
Step 2
Alternate the chunks of tofu, bell peppers, tomatoes, and mushrooms on each of 8 bamboo skewers, leaving about 1 1/2 inches of skewer at the bottom, and filling the entire skewer as close as possible to the top. Wrap the open ends of the skewers with aluminum foil.
Step 3
Combine the oil, soy sauce, wine, and basil in a small bowl and stir together. Heat half of the mixture on a griddle (either round or square) on the stovetop.
Step 4
Arrange 4 of the skewers on the griddle, with the longer wrapped ends hanging off the edge. Cook over medium-high heat, turning frequently, for 8 to 10 minutes total, or until the tofu and vegetables are touched with golden brown spots here and there. Remove the skewers to a plate and cover with foil to keep warm while repeating with the remaining skewers.
menu suggestions
Step 5
Arrange the skewers over a hot cooked grain (brown rice, couscous, quinoa, or a combination of quinoa and bulgur, which can cook together). Serve with steamed broccoli or cauliflower and a colorful salad.
Step 6
Serve with Sautéed Paprika Potatoes (page 207) and any of the Recipe Not Required ideas for mixed greens (page 192).
Step 7
This is also lovely with Sweet and White Potato Salad with Mixed Greens (page 188) and steamed green beans or asparagus.
nutrition information
Step 8
Calories: 185
Step 9
Total Fat: 12g
Step 10
Protein: 13g
Step 11
Carbohydrates: 8g
Step 12
Fiber: 2g
Step 13
Sodium: 355mg
