Tofu and Tempeh Skewers with Roasted Garlic and Tamarind Glaze

Serves: 6
Total Calories: 555
Yield: 12 skewers


12 large cremini mushrooms
3 (8-ounce) packages tempeh, cut into 24 squares
1 (14-ounce) package firm tofu drained and cut into 24 triangles
1 large zucchini cut into 12 pieces
1 red bell pepper cut into 12 pieces
1 yellow bell pepper cut into 12 pieces
1 small red onion cut into 12 pieces
2 cups
4 cups cooked brown rice kept hot


Preheat the oven to 350 degrees F. Soak 12 (9-inch) skewers in water for 20 to 30 minutes.

Put the mushrooms on a rimmed baking sheet and bake for 5 minutes. Let cool. Do not turn off the oven.

Assemble the skewers so that each holds 2 pieces of tempeh, 2 pieces of tofu, 1 mushroom, and 1 piece each of zucchini, red bell pepper, yellow bell pepper, and onion. Alternate the items to create an appealing look.

Line a baking sheet with parchment paper and arrange the skewers on it. Bake for 12 minutes. Make sure the tofu triangles don’t touch the edge of the baking sheet or each other, or they will stick. Brush the skewers with the glaze and bake for 3 minutes longer. Serve hot over the brown rice.

• Baking the mushrooms makes them shrink through evaporation, which helps prevent them from falling off the skewers.
• To get 24 squares from 3 packages of tempeh, cut the contents of each package into 8 squares.
• To get 24 triangles from 1 package of tofu, cut the block of tofu into 8 triangles, then cut each triangle into 3 smaller triangles.

Nutritional Facts:

Serves: 6
Total Calories: 555
Calories from Fat: 48

This Tofu and Tempeh Skewers with Roasted Garlic and Tamarind Glaze recipe is from the Bravo Cookbook. Download this Cookbook today.

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