Carinas Tofu Vegetable Kebabs Food

HEALTHY VEGETABLE TOFU KEBABS

Healthy Vegetable Tofu Kebabs image

A fun way to eat tofu and vegetables! I'm dying to try this. It says these can be cooked in the oven or on the barbecue, but I'm sure it would taste best on the barbecue. From Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Just got this cookbook 2 days ago and it's full of yummy looking healthy recipes! If you want to make this meal completely vegan just use sugar instead of honey.

Provided by Enjolinfam

Categories Soy/Tofu

Time 30m

Yield 4 kebabs, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup firm tofu
1/2 green pepper, cut into 1-inch squares
8 button mushrooms
8 cherry tomatoes
1 small zucchini
garlic salt, to taste
4 skewers
1 tablespoon Braggs liquid aminos (or soy sauce)
1 tablespoon honey
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

Drain tofu and press with paper towel to get rid of extra moisture.
Mix ingredients for sweet and sour marinade together and set aside.
Place pieced of tofu and vegetables on skewer. Brush lightly with sweet and sour marinade. Sprinkle with garlic salt.
Cook on preheated char-grill or barbecue until vegetables are tender. Or place on a nonstick or lightly oiled cookie sheet and bake in the oven at 450°F for about 10 minutes, then on top rack under broiler for 5 minutes.

Nutrition Facts : Calories 56.5, Fat 1.5, SaturatedFat 0.3, Sodium 300.8, Carbohydrate 8.6, Fiber 1.5, Sugar 6.6, Protein 4

GRILLED TOFU AND VEGETABLE SKEWERS

Grilled Tofu and Vegetable Skewers image

Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

One 14-ounce block extra-firm tofu, drained
1 medium zucchini (about 1/2 pound), cut into twelve 1/2-inch-thick rounds
1 medium yellow squash (about 1/2 pound), cut into twelve 1/2-inch-thick rounds
1 medium red onion, cut into twelve 1 1/2-inch pieces
1 red bell pepper, cut into twelve 1 1/2-inch pieces
2/3 cup lightly packed Italian parsley leaves, chopped
2 teaspoons dried oregano
2 tablespoons finely chopped shallot
2 teaspoons minced garlic
2 teaspoons honey
6 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil, plus more for the grill grates
Kosher salt and freshly ground black pepper
1/2 cup toasted pine nuts (about 2.5 ounces)
Warm naan or pita, for serving

Steps:

If using wooden skewers, soak them in water for 30 minutes.
Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.

HALLOUMI AND VEGETABLE KEBABS

Halloumi and Vegetable Kebabs image

Make and share this Halloumi and Vegetable Kebabs recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 (250 g) packages halloumi cheese
1 red onion
3 red peppers
150 g mushrooms
250 g cherry tomatoes
12 bamboo skewers, soaked in water

Steps:

Cut the cheese into 2 1/2 cm cubes.
Cut the onion and peppers into large pieces roughly the same size.
Thread the cheese and vegetables onto the skewers.
Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden.
Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.

Nutrition Facts : Calories 40.8, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 8.3, Fiber 2.5, Sugar 5.3, Protein 1.9

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