Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
- 1 pound extra firm tofu
- ½ cup reduced sodium tamari
- ¼ cup mirin or sake (optional)
- 1 tablespoon finely chopped ginger root
- 1 tablespoon toasted sesame oil
- 1 clove of garlic, chopped fine
- 8 leaves of collard greens, or kale
- 8 scallions, cut into 2-inch pieces
- 8 cremini or shiitake mushrooms
- 2 small yellow squash, cut in 1-inch chunks
- 8 skewers
Combine tamari, ginger, sesame oil, and garlic. Pour this mixture over the tofu and stir to coat well. Refrigerate and allow the tofu to marinate a minimum of three hours, or as long as overnight.
Blanch collard leaves in boiling water for 2 minutes. Drain and shock thoroughly with very cold water, then pat dry. Slice leaves in half lengthwise, removing thick center vein. Fold in thirds lengthwise, then fold up until a “package” is formed, about 1 ½” square. If leaves are very large, cut accordingly.
Remove tofu from marinade, and drain well, reserving any liquid. Toss scallions, mushrooms and squash in remaining marinade. Skewer the tofu and vegetables. Brush kebabs with any remaining marinade. The kebabs can be held in the refrigerator for several hours at this point.
Heat grill to medium high, or preheat broiler. Grill kebabs 3-4 minutes on each side, until vegetables are tender and the tofu is deep golden brown.
Serves 4 as a main course. Copyright 2009 by Jen Hoy