Tofu Brochettes
Ingredients
1 pound firm tofu
2 tsp. dried oregano
1 C. water
1/2 C. soy sauce
1/2 C. balsamic vinegar or wine vinegar
1/2 C. red wine (optional)
1/4 tsp. black pepper
Vegetables:
red onion
green bell pepper
red bell pepper
button mushrooms
Japanese eggplant
zucchini
cherry tomatoes
Cooking Instructions
Press tofu to remove some of its moisture. Place on a cutting board or baking sheet and cover with a second cutting board or baking sheet. Put 2 or 3 heavy items, like cans of beans, on top; let stand at least 30 minutes. In the meantime, toast oregano in a large, dry skillet over medium-low heat for 2 to 3 minutes. Add remaining marinade ingredients and stir to mix. Remove from heat. Cut pressed tofu into 1-inch cubes and add to marinade. Allow tofu to marinate for at least 1 hour, occasionally turning it gently. Cut the onion into 1-inch chunks. Seed peppers and cut into large pieces. Clean mushrooms. Slice the eggplant and zucchini into 1/2-inch long pieces. Place an assortment of vegetables and marinated tofu onto each skewer. Grill under a broiler or over coals, turning every few minutes to expose all sides to heat. Cook 5 to 10 minutes, until vegetables are lightly browned and everything is hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)