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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.


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