Teriyaki Tofu Kabobs

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  • 25 min prep time
  • 25 min total time
  • 7 ingredients
  • 4 servings

Ingredients

1
(14-oz.) pkg. firm or extra-firm tofu, drained, cut into 1-inch cubes
8
fresh whole medium mushrooms
2
small onions, quartered
1
medium red bell pepper, cut into 12 pieces
1
medium zucchini or yellow summer squash, cut into 8 pieces
Nonstick cooking spray
1/3
cup purchased teriyaki baste and glaze

Directions

  1. 1 Heat grill. Gently press tofu cubes between layers of paper towels to remove excess moisture.
  2. 2 Brush grill rack lightly with oil.
  3. 3 Alternately thread tofu, mushrooms, onions, bell pepper and zucchini onto four 12 to 14-inch metal skewers. Spray kabobs on all sides with nonstick cooking spray.
  4. 4 When ready to grill, place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 6 to 8 minutes or until vegetables are crisp-tender, carefully turning occasionally. Brush with teriyaki baste and glaze; cook an additional 1 to 3 minutes or until glaze is set, turning to cook all sides. Watch carefully to prevent glaze from burning.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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