Recipe courtesy of Nathaniel Keller
Curried Tofu Vegetable Skewers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 868
- Total Fat
- 79
- Saturated Fat
- 11
- Carbohydrates
- 20
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 4
- Sodium
- 233
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
2 cups white wine
1 cup yellow curry paste
2 cups olive oil
1 organic firm tofu, cut into strips
1 red bell pepper, diced into 2-inch pieces
1 red onion, diced into 2-inch pieces
1/2 baby shiitake mushrooms, cleaned, stems discarded
1 Japanese eggplant diced into 2-inch pieces
Directions
- Mix white wine and curry paste, while mixing slowly add oil to emulsify. Skewer the rest of the ingredients and marinate in curry marinade, let sit 1 hour to overnight.
- Grill until all vegetables are cooked.