- 8 ozs extra firm tofu, cut into 2-inch pieces
- 4 ozs eggplant, cut into 1-inch peices
- 1 large bell pepper, cut into 1-inch pieces
- 8 smalls mushrooms (1 to 2 inches in diameter)
- 1 recipe Soy Ginger Marinade (see below)
- 2 garlics cloves
- 1 1-inch piece peeled fresh ginger
- 1/2 cups reduced sodium soy sauce
- 2 teaspoons Dijon-style mustard
- 1/4 cups tahini
- 2 tbsps honey
- 1/4 cups extra virgin olive oil
1. Add all of the ingredients to a large mixing bowl. Very gently toss to combine. Cover the bowl with plastic wrap; let marinated in the refrigerator for 1 to 2 hours.
2. After the time as elapsed, thread the tofu and vegetables on the provided skewers, starting with the peppers, then eggplant, tofu, mushroom, eggplant and then ending with another pepper.
3. Place in the oven and roast until vegetables begin to brown, approximately 30 minutes.
4. To make the Soy Ginger Marinade, add the garlic and ginger to a mini food processor, and roughly chop. Add the soy sauce, mustard, tahini and honey. Process until combined. Slowly add the olive oil through the recessed area on the lid. Process until homogenous.
5. If not using immediately, store in the refrigerator in a sealed glass jar.
Source: Cuisinart®
