Entrees
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Makes 4 servings
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Makes 4 servings
The soy ginger marinade is a wonderful complement to the tofu and mixed vegetables.
carb. 24g
pro. 12g
fat 24g
sat. fat 3g
chol. 0mg
sod. 1200mg
calc. 130mg
fiber 3g
Ingredients
7 to 8 ounces extra firm tofu, cut into 2-inch pieces 4 ounces eggplant, cut into 1-inch pieces 1 large bell pepper, cut into 1-inch pieces 8 small mushrooms (1 to 2 inches in diameter) 1 recipe Soy Ginger Marinade (page TK) Soy Ginger Marinade This Asian inspired marinade complements the Tofu and Vegetable Kebabs (page TK) nicely. 2 garlic cloves 1 1-inch piece peeled fresh ginger ½ cup reduced sodium soy sauce 2 teaspoons Dijon-style mustard ¼ cup tahini 2 tablespoons honey ¼ cup extra virgin olive oil
Preparation
Add all of the ingredients to a large mixing bowl. Very gently toss to combine. Cover the bowl with plastic wrap; let marinated in the refrigerator for 1 to 2 hours. After the time as elapsed, thread the tofu and vegetables on the provided skewers, starting with the peppers, then eggplant, tofu, mushroom, eggplant and then ending with another pepper. Hang the skewers onto the roasting rack as instructed (page TK). Place in the Cuisinart® Vertical Rotisserie and set the temperature to 450°F. Set the timer to 30 minutes. Kebabs are done when the vegetables begin to brown. Soy Ginger Marinade Add the garlic and ginger to the bowl of a Cuisinart® mini chopper fitted with the chopping blade. Pulse to roughly chop. Add the soy sauce, mustard, tahini and honey. Process until combined. Slowly add the olive oil through the recessed area on the lid. Process until homogenous. If not using immediately, store in the refrigerator in a sealed glass jar.
