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Epicurious

Baked Barbecue Tofu and Potato Kebabs

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

4 medium-large red-skinned potatoes, scrubbed and microwaved until done but still firm
1 pound firm or extra-firm tofu, well drained and cut into 3/4-inch chunks
1/2 cup (or as needed) natural barbecue sauce

Preparation

  1. 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.

  2. 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)

  3. 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

The Vegetarian 5-Ingredient Gourmet
TagsSkewerTofuRed Skin PotatoPotatoRoot VegetableVegetableMainDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasyWeeknight MealsBroilMicrowaveCookbooks
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