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Broiled Vegetable Kabobs

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  Firm tofu 12 Ounce, cut into 1 inch cubes
  Yellow summer squash 1 Medium, cut into 1 inch pieces
  Cherry tomatoes 16
  Radishes 16
  Green pepper 1 Medium, cut into 1 inch pieces
  Pineapple juice 3⁄4 Cup (12 tbs)
  Lime juice 1 Tablespoon
  Reduced-sodium soy sauce 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Ground allspice 1⁄4 Teaspoon
  Ground red pepper 1 Pinch
  Hot cooked brown rice 2 Cup (32 tbs)

Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the tofu and cook for 4 to 5 minutes or until golden on all sides, stirring frequently.
Transfer the tofu to a large bowl.
Add the squash, tomatoes, radishes and green peppers.
In a small bowl, stir together the pineapple juice, lime juice, soy sauce, garlic, allspice and red pepper.
Pour over the tofu mixture and gently toss until well coated.
Marinate at room temperature for at least 15 minutes to blend the flavors.
Spray the rack of a broiling pan with no-stick spray.
Drain the tofu mixture, reserving the marinade.
Alternately thread the tofu and vegetables onto 8 skewers.
Place the kabobs on the rack and brush with the reserved marinade.
Broil 3" to 4" from the heat for 8 to 10 minutes or until the vegetables are tender, brushing with any of the remaining marinade and turning frequently

Recipe Summary

Side Dish

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Broiled Vegetable Kabobs Recipe