Per Serving: 220 Calories, 12g Fat(<1g saturated fat), 13g Carbohydrates, 11g Protein, 3g Fiber, 400mL Sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), as long as the peppers and onion are well cooked. Tofu needs to be thoroughly heated!
1 red bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
½ cup coarse brown mustard
¼ cup red wine vinegar
2 tbsp canola oil
2 tsp coarsely ground coriander seed
1 lb extra firm tofu, pressed to remove excess liquid cut into small cubes
1 vidalia onion, peeled and cut into chunks
2 tsp paprika
¼ tsp red pepper flakes
Fresh ground pepper, to taste
- In a small bowl, mix mustard, vinegar, oil, garlic powder, coriander seed, soy sauce, paprika, red pepper flakes and black pepper. Pour into a resealable plastic bag. Add tofu to bag and seal it. Marinate overnight in refrigerator.
- Skewer tofu, bell pepper chunks and onion and place on baking sheet.
- Preheat oven to 400° and bake for about 20 minutes, turning skewers about 10 minutes. You may also broil or grill kabobs using the same technique, although cook time may differ a little.
Recipe from: American Institute for Cancer Research; Health-e-Recipes 5/5/09