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Vegetable and Tofu Kebabs
Nb persons: 1
Yield: 1/2
Preparation time:
Total time:
Source:
| Ingredients: | |
| 4 to 6 | wooden skewers, soaked in water overnight |
| 8 ounces | extra-firm tofu, patted dry and cut into 1-inch cubes |
| 1 large | red pepper, seeded and cut into large pieces |
| 1 large | green pepper, seeded and cut into large pieces |
| 2 large | red onions, cut into large pieces |
| 2 medium | zucchini, cut into 1-inch slices |
| 2 medium | summer squash, cut into 1-inch slices |
| 1 1/3 teaspoons | olive oil |
| Dried thyme, to taste | |
| Dried oregano, to taste | |
| Garlic powder, salt and pepper, to taste | |
Instructions:
Put tofu and vegetables on wooden skewers, being gentle with the tofu so it doesn’t break. Place vegetable kebabs at the bottom of a shallow pan or bowl. In a small bowl or jar mix together olive oil, thyme, oregano, garlic powder, salt and pepper, adding more olive oil if necessary. Pour mixture over kebabs and let marinate, refrigerated for at least 1 1/2 hours. Prepare grill or broiler. Place kebabs on grill, medium flame, turning frequently. Watch carefully so that vegetables don’t burn. Cook until vegetables are tender. Serve.
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