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.

Katie Webster
Source: EatingWell.com, April 2018

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Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat grill to medium.

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  • Whisk garlic, vinegar, oil, Greek (or Italian) seasoning and salt in a large bowl. Add zucchini, eggplant and tofu and toss gently to coat.

  • Thread the zucchini and eggplant alternately onto 6 skewers, filling the skewers evenly. Thread the tofu onto 2 skewers.

  • Oil grill rack (see Tips) and immediately add the kebabs. Cook, turning every 2 to 4 minutes, until the vegetables are tender and the tofu is browned, about 10 minutes for the veggies and 12 minutes for the tofu. Remove the tofu and vegetables from the skewers and serve.

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
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