Vegetarian: Tofu Kebabs 07 by Recipe Cottage

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	Tofu Kebabs 07

		Tofu-Vegetable Kebabs 12 oz. extra firm water-packed tofu 1 medium eggplant 2 small zucchini 1 medium red pepper 10 oz. mushrooms 1 can baby corn, drained 3 tablespoons regular or low-sodium soy sauce 2 tablespoons olive oil 2 tablespoons maple syrup or honey 2 tablespoons red wine vinegar 1 tablespoon freshly squeezed lemon juice 2 medium cloves garlic, peeled and crushed 1/2 tablespoon ground mustard powder 1/4 tablespoon black pepper Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels. Cut tofu into one-inch squares. Set aside. Cut eggplant lengthwise in half, then cut each half into approximately three strips. Cut strips crosswise into one-inch cubes. Slice zucchini into half-inch thick slices. Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares. Wipe mushrooms clean with a moist paper towel and remove stems. Thread tofu and vegetables on to barbecue skewers in alternating color combinations: For example, first a piece of eggplant, then a slice of tofu, then zucchini, then red pepper, baby corn and mushrooms. Continue in this way until all skewers are full. Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed. Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed. Lay the kebabs in a long, shallow baking pan or on a non-metal tray, making sure they lie flat. Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated. Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them. Broil or grill the kebabs at 450 F for 15-20 minutes, or on the grill, until the vegetables are browned. Serve over cooked, brown rice. Amounts can easily be doubled to make four servings.