Tofu-Vegetable Kebabs with Yogurt-Olive Dip

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Ingredients

Yogurt-Olive Dip

  • 1⁄4 cup plain low-fat yogurt
  • 3 black olives, sliced
  • 2 tsp. prepared mustard
  • 1 tsp. honey
  • 1⁄2 tsp. light miso (optional)
  • 1 Tbs. chopped fresh flat-leaf parsley

Yogurt-Olive Dip

  • 2 medium zucchini, cubed
  • 1 large onion, cut into small chunks
  • 7 oz. extra-firm tofu, cubed
  • 12 cremini mushrooms
  • 1 tsp. olive oil

Preparation

  1. Make dip: In small bowl, combine all dip ingredients. Set aside.
  2. Blanch zucchini and onion in boiling water for 2 minutes and drain well.
  3. 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.

Nutrition Information

  • Serving Size: Serves 1
  • Calories: 442
  • Carbohydrate Content: 58 g
  • Cholesterol Content: 4 mg
  • Fat Content: 16 g
  • Fiber Content: 14 g
  • Protein Content: 25 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 402 mg