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Vegetable and Tofu Shish-ke-bobs


1 lb. extra firm tofu (cut into 1&1/2"cubes)

12 pearl onions

2 medium carrots (cut into 1" chunks)

1/2 head of cauliflower (cut into chunks)

1 medium eggplant or 2 medium zucchini (cut into chunks)

2 cups dry brown rice, cooked

12 mushrooms


2 cups tomato sauce 1 tbsp. Mexican seasoning 2 tbsp. almond butter 1 tbsp. wet mustard 2 tbsp. honey 1 cp. water 1 tbsp. tamari (or soy sauce) 3 cloves crushed garlic

* 12 skewers

1) Place chopped vegetables in a large fairly flat-bottomed container (a casserole dish is fine) and place the tofu on top. Add the marinade so that everything is covered and set in the refrigerator for several hours -overnight is fine, too.

2) If you want to do this right, get your barbecue grill out. But if it’s raining outside, preheat oven to 350 degrees F.

3) Skewer the vegetables and tofu so that each vegetable is fairly represented. Place the finished skewers on an oiled cookie sheet and put in the oven for 30-40 minutes.

4) Put the leftover marinade in a small pan and set aside to heat just a few minutes before heating. It makes a wonderful sauce over the vegetables.

5) When the tofu is firm and the vegetables are cooked, you are ready to place your vegetable shish kebabs over a bed of rice and serve.




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Tigard Oregon, 97223