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Baked Tofu Kabobs

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  6  

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!

Ingredients:

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 

Cooking Directions:     

  1. 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.
  2. Skewer tofu, bell pepper chunks and onion and place on baking sheet.
  3. 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