Tofu Kebabs With Zucchini And Eggplant

Tofu kebabs with zucchini and eggplant are low in calories & a great source of fibre, protein & packed with amino acids.

Cooking Time: 35 minutes

Serving Size: 4

Calories(Per Serving): 71 Kcal

Ingredients

• 1 large clove garlic, grated
• 1 tablespoon red-wine vinegar
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon Greek seasoning or Italian seasoning
• 1 medium zucchini, cut into large bite-size
• 1 medium eggplant, cut into bite-size chunks
• 6 ounces extra-firm tofu, cut into bite-size cubes
• ¼ teaspoon salt

Method

1. Preheat grill to medium put garlic, vinegar, oil, Greek (or Italian) seasoning and salt in a large bowl. Add zucchini, eggplant and tofu and toss gently to coat.
2. Thread the zucchini and eggplant alternately onto 6 skewers. Thread the tofu onto 2 skewers.
3. Oil grill rack and immediately add the kebabs. Cook, turning every 2 to 4 minutes, until the vegetables are tender and the tofu is browned.
4. Remove the tofu and vegetables from the skewers and serve.