12 ounces firm tofu, cut into 1 1/2-inch chunks
10 ounces fresh white mushrooms, whole or halved (about 3 1/2 cups)
2 cups peeled eggplant, cut into 1 1/2-inch chunks
2 cups red bell pepper, cut into 1 1/2-inch chunks
8 medium green onions, cut into 2-inch pieces
1 cup bottled fat-free creamy roasted garlic salad dressing
1 teaspoon cumin seed
1 tablespoon chopped fresh cilantro or parsley
salt and pepper to taste


1. Preheat broiler. Combine tofu, mushrooms, eggplant, bell pepper, green onions, garlic dressing, cumin seed, and cilantro; turning to coat. Onto 6 8-inch skewers, alternately thread tofu and vegetables; reserve remaining dressing. Season kebabs with salt and pepper.
2. Arrange skewers on a rack on a broiler pan. Broil 4 inches from heat, turning and basting occasionally with reserved dressing, until vegetables are tender and golden about 8 minutes.
Serve the kebabs over couscous or rice and garnish with lime wedges.
Mushroom Kebabs
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