Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound firm tofu

  3. 2 teaspoons dried oregano

  4. 1 cup water

  5. 1/2 cup soy sauce

  6. 1/2 cup balsamic vinegar or wine vinegar

  7. 1/2 cup red wine -- optional

  8. 1/4 teaspoon black pepper


  10. red onion

  11. green bell pepper

  12. red bell pepper

  13. button mushrooms

  14. japanese eggplant

  15. zucchini

  16. cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Press the tofu to remove some of its moisture: Place on a cutting board or baking sheet and cover with a second cutting board or baking sheet. Put 2 or 3 heavy items (like cans of beans) on top of this and let it stand at least 30 minutes.

  2. In the meantime, toast the oregano in a large, dry skillet over medium-low heat for 2 to 3 minutes. Add the remaining marinade ingredients and stir to mix. Remove from heat. Cut the pressed tofu into 1-inch cubes and add to the marinade. Allow the tofu to marinate for at least 1 hour, occasionally turning it gently.

  3. Cut the onion into 1-inch chunks. Seed the peppers and cut them into large pieces. Clean the mushrooms. Slice the eggplant and zucchini into 1/2-inch-long pieces.

  4. Place an assortment of vegetables and marinated tofu onto each skewer, and grill under a broiler or over coals, turning every few minutes to expose all sides to the heat. Cook 5 to 10 minutes, until vegetables are lightly browned and everything is hot.


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