Grilled Tofu with Vegetable Kabobs

Yield: 2 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 60 minutes

Prep Time: 20 minutes

Ingredients:

• 1 lb. 14 oz. Mori-nu extra firm tofu, cut into 10 equal slices

• 2 tbsp low sodium soy sauce

• 1 tsp grated fresh ginger root

• 1 clove garlic, minced

• ¼ tsp red pepper flakes

• 5 drops liquid stevia

• 4 button mushrooms (about 2 ½ oz.)

• 2 baby bok-choy, leaves trimmed, cut into quarters (3 oz. total trimmed weight)

• 1 medium bell pepper (any color), stemmed and seeded, cut into quarters

• 1/8 tsp kosher salt

• 1/8 tsp ground black pepper

• Cooking spray 1C

Directions:

1. Place about 4 paper towels on a plate.

2. Set the tofu slices on top of the plate and cover with more paper towels.

3. Place a cast iron pan or something else that is heavy on top.

4. Let sit for 30 minutes.

5. In a small mixing bowl, whisk together the soy sauce, ginger, garlic, red pepper flakes and liquid stevia.

6. Line the pressed tofu onto a baking pan and brush each side evenly with the marinade.

7. Thread the vegetables evenly onto 4, (8-inch) long skewers (see note). Season with the salt and pepper.

8. Let sit for 15 minutes.

9. Spray an outdoor grill or indoor griddle with nonstick cooking spray and heat.

10. Grill the tofu over medium-high heat for 3 to 4 minutes per side, or until char marks form and the tofu releases from the grill grates.

11. Remove the tofu from the grill and set aside on a plate and keep warm until ready to serve.

12. Grill the vegetable skewers over high heat, turning each kabob every couple of minutes, until the vegetables are browned all over, about 7 to 10 minutes.

13. To serve, plate 5 tofu slices and 2 vegetable kabobs onto 2 separate plates.

Notes: For the liquid stevia, we used SweetLeaf Sweet Drops Liquid Stevia Sweetener, Stevia Clear. If using wooden skewers for the vegetables, soak in water for about 20 minutes prior to use.

Nutrition Facts Per Serving: 290 calories, 10g fat, 13g carbohydrate, 39g protein