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
- Make dip: In small bowl, combine all dip ingredients. Set aside.
- Blanch zucchini and onion in boiling water for 2 minutes and drain well.
- 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
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g