Good Southern corn on the cob (available nearly all year around) served with these tasty kebabs results in a meal recalling outdoor summer barbecues. A sure cure for winter doldrums!

　　

Ingredients

4 Servings

　　4 medium-large red-skinned potatoes, scrubbed and microwaved until done but still firm

　　1 pound firm or extra-firm tofu, well drained and cut into 3/4-inch chunks

　　1/2 cup (or as needed) natural barbecue sauce

　　

Step 1

Preheat the broiler.

　　

Step 2

When the potatoes are cool enough to handle, cut them into 1-inch chunks. Starting with potato, alternate the potato and tofu chunks on metal skewers. There should be enough for 8 average-length skewers. Place on a foil-lined baking sheet and brush the kebabs generously with barbecue sauce.

　　

Step 3

Broil for 5 minutes, and turn the skewers over carefully, wearing a long oven mitt. Broil for another 5 minutes. If desired, turn once again and broil for an additional 5 minutes. Remove from the oven, and serve.

　　

Menu

Step 4

Baked Barbecue Tofu and Potato Kebabs (this page)

　　

Step 5

Corn on the cob

　　

Step 6

Coleslaw (made with shredded coleslaw cabbage and dressing of your choice, or any of the slaw recipes on pages 34 to 37)

　　

nutrition information

Step 7

Calories: 281

　　

Step 8

Total Fat: 5g

　　

Step 9

Protein: 10g

　　

Step 10

Carbohydrate: 48g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 220mg

　　The Vegetarian 5-Ingredient Gourmet