Barbecued Tofu and Vegetables
Recipe By :Vegetarian Times Magazine, December 1999, page 22
Serving Size : 4
1 pound tofu, reduced fat
2 medium green or red bell peppers -- OR 1 of each cut into wide strips
2 medium carrots -- thinly sliced on diagonal
1 medium zucchini -- thinly sliced
1 medium onion -- halved and thinly sliced w/rings separated
3/4 cup barbecue sauce -- up to 1cup
Preheat oven to 425F. Lightly oil large baking dish and line with foil.
Drain tofu and cut into 1/2-inch-thick slices. Blot thoroughly between clean
kitchen towels or several layers of paper towels. Cut slices into
strips or dice.
In large bowl, combine tofu with remaining ingredients; stir gently until
blended. Transfer mixture to prepared pan.
Bake 10 minutes; stir gently, then continue to bake until mixture is heated
through, about 15 minutes. Serve hot.
MEAL PLAN: While entree is baking, combine 2 pounds red potatoes, quartered,
and 2 tablespoons water in microwave-proof dish. Cover; microwave on HIGH 8 to
10 minutes; drain. Round out this meal with a salad.
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Per serving: 170 Calories (kcal); 4g Total Fat; (20% calories from fat); 14g
Protein; 22g Carbohydrate; 0mg Cholesterol; 441mg Sodium
NOTES : A good-quality prepared barbecue sauce makes this dish both easy and
delicious. Even the tofu-phobic will clamor for seconds.
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