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Nutrition Facts
Nutrition facts per serving:
- Calories 212
- Protein(gm)12
- Carbohydrate(gm)22
- Fat, total(gm)10
- Saturated fat(gm)1
- Monosaturated fat(gm)7
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sugar, total(gm)14
- Vitamin A(IU)1215
- Vitamin C(mg)107
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)60
- Sodium(mg)233
- Potassium(mg)387
- Calcium(DV %)222
- Iron(DV %)3
Caribbean Tofu Skewers
Marinate: 8 hrs to 24 hrs
Grill: 8 mins
Ingredients
- 1 peeled and cored fresh pineapple
- 1 16 - 18 ounce package extra-firm tofu (fresh bean curd), drained and cut into 1 inch cubes
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon Jamaican jerk seasoning
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/2 small red onion, cut into thin wedges
- 1 cup 1-inch pieces of red, yellow, orange, and/or green sweet pepper
- Nonstick cooking spray
Directions
Drain pineapple, reserving the juice. Cut pineapple into 1-inch cubes; cover and chill until needed. Place tofu in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine reserved pineapple juice, lime juice, olive oil, jerk seasoning, salt, and garlic. Pour over tofu. Seal bag; turn to coat tofu. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
Drain tofu, reserving marinade. On eight 12-inch skewers,* alternately thread tofu, pineapple chunks, onion wedges, and sweet pepper. Lightly coat assembled skewers with cooking spray.
For a charcoal grill, place tofu skewers on the rack of the uncovered grill directly over medium coals. Grill about 8 minutes or until sweet peppers are crisp tender, turning to brown tofu evenly and brushing occasionally with marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place tofu skewers on grill rack over heat. Cover and grill as above.)
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Note:
*
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
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