Vegetable Kabobs
Ingredients
•1 tbsp olive oil
•½ lb. firm tofu, well drained, cut into 1” cubes
•½ red capsicum, cut into 1’’ pieces
•½ green capsicum, cut into 1” pieces
•½ yellow capsicum, cut into 1” pieces
•½ cup ½ ‐inch zucchini slices
Tahini sauce:
•3 tbsp tahini (or peanut butter)
•1 tsp soy sauce
•½ tsp Chinese chili sauce
•1 tbsp water
•½ tsp honey or brown sugar, optional
•¼ tsp sesame seeds, optional
Yogurt sauce:
•3 tbsp yogurt
•1 tbsp olive oil
•1 tsp Dijon mustard
•1/8 tsp salt
•1/8 tsp Italian seasoning
Preparation
1.Soak the bamboo skewers in water for 15 minutes. Meanwhile, cut tofu and vegetables into 1” pieces.
2. Divide the tofu and vegetables evenly among 6 skewers.
3.You can either brush the vegetables with marinade now or you can use the sauce as a dip later.
4.Place skewers on a broiler rack. Broil about 5‐6” from the heat for about 6 minutes.
5.Turn the kabobs and broil for another 6 minutes, or until the vegetables are tender.
6.You may also grill these kabobs rather than broil them. You may also use any vegetables your child likes (i.e. squash, cherry tomatoes, etc.)
Serves
3
By Madhavi Davi Dasi
