Grilled Kabobs

Photo: flickr user stu_spivack

Ingredients

1/4 cup apple cider vinegar

2 tablespoons lower-sodium soy sauce

1 teaspoon minced fresh ginger

1/4 cup undiluted orange juice concentrate, thawed

2 tablespoons lemon juice

1 pound firm frozen tofu, thawed

excess water squeezed out

ounce OR 12 tempeh, steamed

8 mediums mushrooms

1 green pepper, in 1" squares

1 onion, in 8 wedges

1 medium zucchini, in 1" pieces

8 cherry tomatoes

Preparation

Use any of the marinades given below, or substitute your favorite homemade or bottled marinade.

Yield: 4 servings.

Serving size: 1 skewer

Whisk together all marinade ingredients. Set aside. Cut tofu or tempeh into 1" cubes. Place them into a covered dish or zippered plastic bag. Add all the vegetables except the cherry tomatoes to the bag and pour the marinade over them. Marinate in the refrigerator at least 4 hours. Carefully stir or turn the zippered bag over a few times while marinating.

Divide the marinated ingredients evenly, along with the cherry tomatoes, and thread on four skewers. Place under a broiler or on the grill. Cook, turning and brushing with marinade a few times, about 8 minutes or until vegetables are tender crisp.

Teriyaki Marinade: 1/3 cup lower-sodium soy sauce, 2 tsp minced fresh ginger, 3 Tbs honey, 2 Tbs sherry.

Sweet Mustard Marinade: 1/4 cup thawed undiluted apple juice concentrate, 2 Tbs honey, 3 Tbs cider vinegar, 1 Tbs lower-sodium soy sauce, 2 Tbs mustard.