Tofu-Vegetable Kebabs With Yogurt-Olive Dip

Recipe Ingredients

		Yogurt Olive Dip
1/4 cup	59ml	Plain low-fat yogurt
3		Black olives - sliced
2 teaspoons	10ml	Prepared mustard
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	Light miso - (optional)
1 tablespoon	15ml	Chopped fresh flat-leaf parsley
		Tofu Vegetable Kebabs
2		Zucchini - cubed (medium)
1		Onion - cut small chunks (large)
7 oz	198g	Extra-firm tofu - cubed
12		Cremini mushrooms
1 teaspoon	5ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Make dip: In small bowl, combine all dip ingredients. Set aside.

Blanch zucchini and onion in boiling water for 2 minutes and drain well.

Preheat broiler. Alternate tofu, zucchini, onion and mushroom on skewers. Brush with olive oil and lightly sprinkle with salt and pepper. Broil or grill 5 minutes on each side. Serve with Yogurt-Olive Dip.

This recipe yields 1 serving.

Per Serving: 442 Cal; 25g Prot; 16g Total Fat (2 Sat. Fat); 58g Carb.; 4mg Chol; 402mg Sod.; 14g Fiber.

Source:
Vegetarian Times, January 2001

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