Broiled Vegetable Kabobs
|Firm tofu||12 Ounce, cut into 1 inch cubes|
|Yellow summer squash||1 Medium, cut into 1 inch pieces|
|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