Tofu-Vegetable Kebabs With Yogurt-Olive Dip

By á-170456

Ingredients

• YOGURT-OLIVE DIP:
• 1/4 cup plain low-fat yogurt
• 3 black olives sliced
• 2 teaspoons prepared mustard
• 1 teaspoon honey
• 1/2 teaspoon light miso (optional)
• 1 tablespoon chopped fresh flat-leaf parsley
• TOFU-VEGETABLE KEBABS:
• 2 medium zucchini cubed
• 1 large onion cut small chunks
• 7 ounces extra-firm tofu cubed
• 12 cremini mushrooms
• 1 teaspoon olive oil
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 1

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.