Skewers with garlic-marinated red bell pepper, zucchini, tofu, carrot, red onion, mushroom and cherry tomato char-grill in 10 minutes or less. - LIFESTYLE MEDIA GROUP/Distributed by Universal Press Syndicate
SUCCESS TIPS:
Fresh tofu is as perishable as raw meat or poultry and must be refrigerated. Tofu sold in sealed aseptic cartons doesn't require refrigeration until opened but should be used before its expiration date.
Fresh tofu sold by the piece will keep for up to a week in the refrigerator if submerged in a covered container of water and the water changed every other day. Tofu packaged in plastic tubs (not aseptic cartons) will keep for about a week and, once opened, needs to have the water changed every other day. Use before the expiration date.
Silken tofu does not need to be covered with water.
Grilled Tofu-Vegetable Skewers
For 8 servings of these appetising char-grilled skewers you'll need 16 medium-size metal or wooden skewers or 8 long ones. Pre-soak wooden skewers for an hour before using them to reduce charring.
9 tbsp. olive oil
9 tbsp. red wine vinegar
3/4 tsp. coarse salt
1 1/2 cups lightly packed parsley leaves, minced
6 cloves garlic, minced
1 lb. firm tofu
2 medium carrots
1 large or 2 medium red bell peppers
4 zucchini
16 medium mushrooms (substitute eggplant)
1 large red onion
16 cherry tomatoes
Cooked brown rice (optional)
METHOD
1. In a large mixing bowl, whisk together olive oil, vinegar and salt. Add parsley and garlic.
2. Cut tofu into 1 1/2-inch cubes. Place in a small bowl and drizzle with 3 tablespoons of olive oil mixture, refrigerating the remainder. Marinate cubes in refrigerator for 1 hour; drain, discarding marinade from tofu. Refrigerate tofu.
3. Meanwhile, prepare a hot charcoal fire for direct-heat grilling. Place a pot with 2 quarts of water on the stove to boil. Scrub carrots well; cut each carrot into 1-inch chunks. Blanch carrots in boiling water just until they can be pierced easily with a sharp knife (2 to 3 minutes). Immediately remove from boiling water; place in ice water to stop cooking and set colour. Drain well; set aside.
4. Cut bell pepper into 16 pieces about 1 1/2 inches square. Cut each zucchini into 4 pieces about 1 1/2 inches long. Brush mushrooms to clean them; trim stems. Cut onion into 16 chunks, each about 1 1/2 inches square. Stem tomatoes but leave them whole.
5. Place prepared vegetables into reserved marinade, cover, and refrigerate until shortly before grilling.
6. When coals are nearly ready, drain vegetables, reserving marinade. Thread tofu and vegetables, alternating varieties, onto skewers; baste with reserved marinade. Place skewers over hot charcoal; grill 4 minutes, turn, and cook 4 minutes more. Serve hot.
Serves 8.
Baked Eggplant-Tofu 'Lasagne'
This colourful dish contains no pasta, but its taste and texture might remind you of lasagne. Hearty enough for a main course, it can double as an accompaniment for grilled meats or poultry.
2 medium eggplants, stems removed
2 tsp. olive oil, plus oil for coating pan
1 cup mashed firm tofu
1/2 cup plus 2 tbsp. grated Parmesan cheese
1/4 cup chopped parsley
1/2 cup wholewheat bread crumbs
1 cup thinly sliced onion
1 tsp. minced garlic
1 tsp. minced fresh basil
1/2 cup thinly sliced green bell pepper
1 cup sliced mushrooms (substitute eggplant)
1 cup grated low-fat mozzarella cheese
1 1/2 cups thick tomato sauce
METHOD
1. Preheat broiler. Cut eggplants into slices about 1/2 inch thick. Lay on ungreased baking sheet and lightly brush with half of the oil. Broil until lightly browned (1 to 2 minutes). Turn slices over, brush with remaining oil, and broil until lightly browned. Set aside.
2. Preheat oven to 375 degrees. In a large bowl, combine tofu, the 1/2 cup Parmesan and parsley; set aside. Lightly oil 9-by-12-inch baking dish and sprinkle with bread crumbs. Arrange sliced eggplant over crumbs.
3. Spoon tofu mixture over eggplant, then top with sliced onion, garlic, basil, bell pepper and mushrooms. Sprinkle with any remaining bread crumbs and the mozzarella. Top with tomato sauce and the remaining 2 tablespoons Parmesan.
4. Bake until bubbly and well-browned (about 45 to 55 minutes). Let stand 5 minutes before serving.
Serves 6 to 8.
