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Ingredientes
- 4 lrg red-skinned potatoes scrubbed, and microwaved till done but still hard
- 1 tub extra-hard tofu - (16 ounce) well-liquid removed, and blotted and cut into 3/4" chunks
- 2/3 c. natural barbecue sauce or possibly as needed
Direcciones
- Preheat the oven's broiler. When the potatoes are cold sufficient to handle, cut them into 1-inch chunks. Starting with potato, alternate the potato and tofu chunks on metal skewers. There should be sufficient for 8 average-length skewers. Place on a foil-lined baking sheet and brush the kebabs generously with barbecue sauce.
- Broil for 5 min, then turn to the other side very carefully, wearing a long oven mitt. Broil for another 5 min. If you like, turn once again and broil for another 5 min. Remove from the oven and serve at once.
- This recipe yields 4 servings.
- Description: "Served with good Southern corn-on-the-cob and coleslaw (made from pre-grated cabbage, if you prefer, and dressed as you"d like), this meal recalls outdoor summer barbecues."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 63 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 466mg | 19% |
| Potassium 87mg | 2% |
| Total Carbs 15.1g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.86g | 7% |
| Protein 0.0g | 0% |
