Tofu Kebabs with Zucchini & Eggplant
We've divided the tofu and veggies onto separate skewers because the tofu is delicate and sticks to the grill more easily than the eggplant and zucchini. If you like, swap halloumi cheese for the tofu for another twist on this combination.
Source: EatingWell.com, April 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
If you prefer to use halloumi, simply decrease the added salt in the marinade to a pinch. Grill, turning every 2 to 3 minutes, until browned, about 6 minutes.
Nutrition Facts
Serving Size:
1 1/2 cups Per Serving:
71 calories; protein 5.5g; carbohydrates 5.9g; dietary fiber 2.4g; sugars 3.3g; fat 3.7g; saturated fat 0.6g; vitamin a iu 112.2IU; vitamin c 10.4mg; folate 29.1mcg; calcium 135mg; iron 1.2mg; magnesium 32.7mg; potassium 338.5mg; sodium 152.6mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 1/2 medium-fat protein