Tofu Ball Kabobs
Ingredients 1 1/2 cups corn flakes
25 saltine crackers
1 1/4 cups cut-up firm silken tofu (9 ounces)
1/3 cup cashew butter
1 tablespoon sea salt
1 teaspoon vegetable broth powder
1/4 cup vegetable oil
1 medium carrot, coarsely chopped
1/2 cup olive oil
1 green bell pepper, cut into 1-inch pieces1 (20-ounce) can pineapple chunks, drained
Instructions In a blender or food processor, puree corn flakes and crackers until fine crumbs. Pour crumbs into medium bowl.Wipe out blender container. Puree tofu, cashew butter, salt, broth powder, 1/4 cup vegetable oil and the carrot until smooth. Stir puree into crumb mixture; form into 1-inch balls.In medium frying pan, heat 1/2 cup olive oil until hot. Drop tofu balls into oil a few at a time. Fry, turning balls constantly, 7 minutes or until golden. Drain on paper towels.Thread tofu balls onto toothpicks along with bell pepper pieces, pineapple chunks and cherry tomatoes. Serve with barbecue sauce.
Notes Serves 10.
Per serving (5 kabobs, without barbecue sauce): 164 Calories; 4 g Protein; 19 g Carbohydrates; 1.5 g Fiber; 9 g Fat; 1.5 g Saturated fat; 0 mg Cholesterol; 819 mg Sodium