Recipes for Diabetes: Vegetable-Tofu Shish Kebabs
A light, healthy change from the usual barbeque fare, these kebabs are low calorie and low fat, but high in flavor and nutrition! You can find this and other delicious recipes for diabetes in my Reversing Diabetes Cookbook.
Vegetable-Tofu Shish Kebabs
Makes 4 servings
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon rice wine
1 tablespoon xylitol
½ teaspoon ground ginger
1 clove garlic, peeled and minced
14 ounces extra-firm tofu, drained, blotted with paper towels, and cut into 1-inch cubes
1 large onion, cut into 1-inch pieces
16 whole cherry tomatoes
1 large green pepper, cut into 1-inch pieces
8 fresh mushrooms
olive oil spray
Soak 8, 10- or 12-inch wooden skewers in water for 30 minutes.
Combine soy sauce, lemon juice, olive oil, rice wine, xylitol, ginger, and garlic and stir well. Divide into two bowls.
Place tofu cubes into one bowl of marinade. Place onion, tomatoes, pepper, and mushrooms in the other bowl. Cover both bowls and refrigerate for at least 30 minutes, though one to two hours is ideal. Gently stir on occasion.
Heat grill to medium high.
Thread tofu, alternating with vegetables on skewers and spray with olive oil. Reserve remaining marinade for basting.
Cook for 7 to 10 minutes, turning every three minutes or so and basting with reserved marinade.
Nutritional information per serving: calories: 172; total fat: 8 grams; cholesterol: 0 mg; sodium: 467 mg; carbs: 18 grams; fiber: 3 grams; protein: 11 grams.
A light, healthy change from the usual barbeque fare, these kebabs are low calorie and low fat, but high in flavor and nutrition! You can find this and other delicious recipes for diabetes in my Reversing Diabetes Cookbook.
Vegetable-Tofu Shish Kebabs
Makes 4 servings
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon rice wine
1 tablespoon xylitol
½ teaspoon ground ginger
1 clove garlic, peeled and minced
14 ounces extra-firm tofu, drained, blotted with paper towels, and cut into 1-inch cubes
1 large onion, cut into 1-inch pieces
16 whole cherry tomatoes
1 large green pepper, cut into 1-inch pieces
8 fresh mushrooms
olive oil spray
Soak 8, 10- or 12-inch wooden skewers in water for 30 minutes.
Combine soy sauce, lemon juice, olive oil, rice wine, xylitol, ginger, and garlic and stir well. Divide into two bowls.
Place tofu cubes into one bowl of marinade. Place onion, tomatoes, pepper, and mushrooms in the other bowl. Cover both bowls and refrigerate for at least 30 minutes, though one to two hours is ideal. Gently stir on occasion.
Heat grill to medium high.
Thread tofu, alternating with vegetables on skewers and spray with olive oil. Reserve remaining marinade for basting.
Cook for 7 to 10 minutes, turning every three minutes or so and basting with reserved marinade.
Nutritional information per serving: calories: 172; total fat: 8 grams; cholesterol: 0 mg; sodium: 467 mg; carbs: 18 grams; fiber: 3 grams; protein: 11 grams.
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Other then that great work! Keep spreading the msg!!!