Vegetarian Kabobs

Name: Vegetarian Kabobs
Ingredients: 12 oz. firm tofu, cut into 1-inch cubes; 1 medium yellow summer squash, cut into 1-inch pieces; 16 cherry tomatoes; 16 radishes; 1 medium green pepper, cut into 1-inch pieces; 3/4 c. pineapple juice; 1 Tbsp. lime juice; 1 Tbsp. reduced sodium soy sauce; 2 cloves garlic, crushed; 1/4 tsp. ground allspice; pinch of ground red pepper; 2 c. hot cooked rice

12 ingredients

11 steps

Ingredients

12 oz. firm tofu, cut into 1-inch cubes
1 medium yellow summer squash, cut into 1-inch pieces
16 cherry tomatoes
16 radishes
1 medium green pepper, cut into 1-inch pieces
3/4 c. pineapple juice
1 Tbsp. lime juice
1 Tbsp. reduced sodium soy sauce
2 cloves garlic, crushed
1/4 tsp. ground allspice
pinch of ground red pepper
2 c. hot cooked rice

Directions

1

Cook tofu in a nonstick skillet for 4 to 5 minutes.
2

Transfer tofu to large bowl.
3

Add the squash, tomatoes, radishes and green pepper.
4

In small bowl stir together pineapple juice, lime juice, soy sauce, garlic, allspice and red pepper.
5

Pour over the tofu mixture until well coated.
6

Let stand for about 15 minutes.
7

Drain the tofu mixture, reserving the marinade.
8

Then gently thread the tofu and veggies onto 8 skewers.
9

Place kabobs on a nonstick broiling pan rack and brush them with remaining marinade.
10

Broil for about 8 to 10 minutes at about 4 inches from the heat.
11

May be served over a bed of rice.