Shish Kabobs


By Mary Bernt

  • 2- 8 oz. boxes whole mushrooms
  • 2 yellow squash
  • 2 zucchini squash
  • 2 small onions
  • 2 red peppers
  • 1 recipe of chicken marinated tofu (by Mary Bernt) Make sure the pieces are big enough to place on skewers.
  • 1⁄4 C nutritional yeast
  • 3 Tbs. olive oil
  • 1 Tbs. Mexican or taco seasoning
  • 3⁄4 - 1 tsp. Herbamare
  • 1 Tbs. maple syrup
  • 1-2 Tbs. water
  • 1 pkg. bamboo skewers

1. Cut yellow squash and zucchini into inch-thick rounds.

2. Quarter onion into chunks, allowing the quarters to stay together as much as possible.

3. Cut red peppers into lg. chunks.

4. Gently combine all vegetables in a large bowl with olive oil, nutritional yeast, seasonings, maple syrup and water.

5. Spray a cookie sheet with cooking spray or use a silpat and spread vegetables over the cookie sheet.

6. Bake in a 350 degree oven for 30 minutes.

7. Assemble skewers with vegetables and tofu intermingled then place back in the over for approximately 5 min.

8. Serve over jasmine brown rice.

9. Drizzle small amount of Black Asian Sauce over skewer.

Black Asian Sauce

  • 1⁄2 C olive oil
  • 1⁄4 C nutritional yeast
  • 2 Tbs. tamari or soy sauce
  • 1 tsp. fresh garlic
  • 2 tsp. dried basil leaves
  • 2 1⁄2 Tbs. turbinado sugar or succanant
  • A shake of cayenne pepper
  • 1 Tbs. lemon juice

Whisk thoroughly until ingredients are well combined, then drizzle a small amount over the shish kabobs or stir fried veggies or steamed rice. This sauce is very high in fat so only use a little.