Grilled Black Bean Tofu Kabobs

The marinade adds sizzle to tofu. Serve these vegan kabobs over hot rice, noodles, or spinach.



Black Bean Marinade
3 Tbsp black bean sauce
2 Tbsp rice or cider vinegar
2 Tbsp soy sauce
4 tsp sesame oil
4 tsp vegetable oil
2 cloves garlic, minced
1 green onion, minced
Whisk together the black bean sauce, vinegar, soy sauce, sesame and vegetable oils, garlic and green onion.
1 350 g. pkg extra-firm tofu

Cut tofu into 24 cubes about 3/4 inch each. Add to marinade and toss to coat. Cover and marinate in refrigerator, turning occasionally, for at least 4 hours, or up to 24 hours.
1 large sweet yellow or green pepper
half an eggplant
16 cherry tomatoes

Seed, core and cut yellow pepper in half; cut each half into 8 pieces. Cut eggplant into 16 cubes. Add tomatoes, eggplant and peppers to the marinade. Stir to coat.

Thread tofu cubes and vegetables onto skewers alternately. Grill over medium-high heat, turning once and basting occasionally with reserved marinade, for 8-10 minutes, until browned.
Serves 4 from Canadian Living magazine, May 2006