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barbecued-tofu-vegetables recipe



Date: Wed, 19 Jan 2000 03:18:21 -0800
From: Kathleen (schuller@ix.netcom.com)
Message-Id: (3.0.6.32.20000119052011.007b8ab0@popd.ix.netcom.com)

I made this yummy dish the other day and tonight we will have the
leftovers.  I used tofu with reduced fat and served it over rice.  The
nutritional info comes from the magazine and I assume that it uses regular
tofu.

                     *  Exported from  MasterCook  *

                      Barbecued Tofu And Vegetables

Recipe By     : Vegetarian Times Magazine, December 1999, page 22
Serving Size  : 4    Preparation Time :0:00
Categories    : 30 Minutes                       Main Dishes, Vegetarian
                Soyfoods                         Vegetables
                Today's Menu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         firm or extra-firm tofu
   2      medium        green or red bell peppers
                        OR 1 of each cut into wide  strips
   2      medium        carrots
                        thinly sliced on diagonal
   1      medium        zucchini -- thinly sliced
   1      medium        onion
                        halved and thinly sliced w/rings separated
     3/4  cup           barbecue sauce -- up to 1

4 SERVINGS      DAIRY-FREE

A good-quality prepared barbecue sauce makes this dish both easy and
delicious.  Even the tofu-phobic will clamor for seconds.

MEAL PLAN: While entree is baking, combine 2 pounds red potatoes,
quartered, and 2 tablespoons water in microwave-proof dish.  Cover;
microwave on HIGH 8 to 10 minutes; drain.  Round out this meal with a salad.

Preheat oven to 425F.  Lightly oil large baking dish and line with foil.

Drain tofu and cut into 1/2-inch-thick slices.  Blot thoroughly between
clean kitchen towels or several layers of paper towels.  Cut slices into
strips or dice.

In large bowl, combine tofu with remaining ingredients; stir gently until
blended.  Transfer mixture to prepared pan.

Bake 10 minutes; stir gently, then continue to bake until mixture is heated
through, about 15 minutes.  Serve hot.

PER SERVING: 153 CALORIES; 8G PROTEIN; 5G TOTAL FAT; (0G SAT.  FAT) 20G
CARBOHYDRATE; 0MG CHOLESTEROL; 439MG SODIUM; 4G FIBER

kwvegan vegan