Miso-maple tofu kebabs

6

PREP TIME

30 min

TOTAL TIME

40 min

Serves

5

Miso-maple tofu kebabs

Photo, Roberto Caruso.

Ingredients

  • 3 tbsp maple syrup
  • 2 tbsp miso paste
  • 1 tbsp rice vinegar
  • 20 small brussels sprouts
  • 10 radishes
  • 2 113-g pkgs shiitake mushrooms
  • 350-g pkg extra-firm tofu
  • 1 orange bell pepper
  • 1 tbsp sesame oil

Instructions

  • PREHEAT barbecue to medium. Boil a large pot of water. Soak 10 wooden skewers in warm water for 20 min.
  • STIR maple syrup with miso paste and rice vinegar in a small bowl until smooth.
  • BOIL brussels sprouts and radishes, cut in half, in a large saucepan of water until slightly tender, 3 min. Drain well. Pull out and discard stems from shiitake mushrooms. Pat dry and cut a tofu into 1-in. cubes. Cut 1 orange bell pepper into 1-in. pieces. Thread brussels sprouts, radishes, mushrooms, tofu and bell pepper onto skewers. Brush with sesame oil.
  • OIL grill. Barbecue skewers, lid closed, turning every 2 min, until grill marks form and vegetables are cooked through, about 8 min. Brush with miso-maple sauce.

Nutrition (per serving)

  • Calories
  • 190,
  • Protein
  • 13 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 9 g,
  • Fibre
  • 3 g,
  • Sodium
  • 293 mg.
  • Excellent source of
  • Vitamin C
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