Good Southern corn on the cob (available nearly all year around) served with these tasty kebabs results in a meal recalling outdoor summer barbecues. A sure cure for winter doldrums!
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat the broiler.
Step 2
When the potatoes are cool enough to handle, cut them into 1-inch chunks. Starting with potato, alternate the potato and tofu chunks on metal skewers. There should be enough for 8 average-length skewers. Place on a foil-lined baking sheet and brush the kebabs generously with barbecue sauce.
Step 3
Broil for 5 minutes, and turn the skewers over carefully, wearing a long oven mitt. Broil for another 5 minutes. If desired, turn once again and broil for an additional 5 minutes. Remove from the oven, and serve.
Menu
Step 4
Baked Barbecue Tofu and Potato Kebabs (this page)
Step 5
Corn on the cob
Step 6
Coleslaw (made with shredded coleslaw cabbage and dressing of your choice, or any of the slaw recipes on pages 34 to 37)
nutrition information
Step 7
Calories: 281
Step 8
Total Fat: 5g
Step 9
Protein: 10g
Step 10
Carbohydrate: 48g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 220mg
