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1
Cut the tofu into 4 thick slabs crosswise.
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2
Blot well between paper towels.
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3
Cut each slab into 6 large dice.
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4
Alternate the chunks of tofu, bell peppers, tomatoes, and mushrooms on each of 8 bamboo skewers, leaving about 1 1/2 inches of skewer at the bottom, and filling the entire skewer as close as possible to the top.
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5
Wrap the open ends of the skewers with aluminum foil.
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6
Combine the oil, soy sauce, wine, and basil in a small bowl and stir together.
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7
Heat half of the mixture on a griddle (either round or square) on the stovetop.
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8
Arrange 4 of the skewers on the griddle, with the longer wrapped ends hanging off the edge.
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9
Cook over medium-high heat, turning frequently, for 8 to 10 minutes total, or until the tofu and vegetables are touched with golden brown spots here and there.
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10
Remove the skewers to a plate and cover with foil to keep warm while repeating with the remaining skewers.
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11
Arrange the skewers over a hot cooked grain (brown rice, couscous, quinoa, or a combination of quinoa and bulgur, which can cook together).
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12
Serve with steamed broccoli or cauliflower and a colorful salad.
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13
Serve with Sauteed Paprika Potatoes (page 207) and any of the Recipe Not Required ideas for mixed greens (page 192).
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14
This is also lovely with Sweet and White Potato Salad with Mixed Greens (page 188) and steamed green beans or asparagus.
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15
Calories: 185
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16
Total Fat: 12g
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17
Protein: 13g
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18
Carbohydrates: 8g
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19
Fiber: 2g
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20
Sodium: 355mg
