Vegetable Kabobs

Ingredients:

1 sweet pepper of every color

1 yellow squash

1 zucchini

1 eggplant

1 purple onion

1 lb. extra firm tofu

cherry tomatoes

skewers

wild rice or orzo

Seasonings:

peanut oil

fresh ginger root, finely shredded

fresh cloves of garlic, shredded

turmeric

vegetable seasoning

¼ cup water

salt

Instructions:

Drain block of tofu, wrap in paper towels and press to remove excess moisture. Cut into medium to large cubes. Place in a dish of water and seasonings and let sit for half an hour.

Place skewer sticks in rectangular container and cover with enough hot water as to soak them in seasoned water. I suggest some peanut oil and

shredded ginger and let the bamboo sticks soak and become flexible.

As the tofu marinates, wash the cherry tomatoes and set aside. Wash and chop the peppers and chop the onions, all in medium to large pieces.

Place the veggies and tofu on the skewers. The order in which you make it really doesn’t matter. Continue until the veggies are all used up.

Bake at 350 degrees, covered, until the veggies are cooked, then uncover and let the tofu brown. Serve over wild rice or cooked orzo. Yummy!