Recipe - Grilled Tofu With Summer Vegetables

16 ounce Firm Chinese tofu; cubed
Three fourths cup Teriyaki sauce
12 lg Mushrooms; halved
1 Red bell pepper
cut into 1" pieces
1 Green bell pepper
cut into 1" pieces
1 lg White onion
cut into 1" pieces
12 Bamboo skewers
soaked in water for 1 hour
2 tablespoon Canola or safflower oil
2 cup Barbecue Sauce
(see separate recipe)

1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze overnight
and thaw next day. Turn bag once or twice during thawing process. Reserve
marinade.

2. Place tofu, peppers, onion, and mushrooms on skewers, alternating the
order, beginning and ending with tofu. Com bine oil with reserved marinade
and brush on the tofu and vegetables. Place on a grill and brown on all
sides. brush on BBQ sauce and grill a while longer.

From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade

Shared by: CAROLE VIOLETT (XKSP92B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini