Tofu and Tempeh Skewers with Roasted Garlic and Tamarind Glaze
Who doesn’t love food on a stick? Better yet, who wouldn’t love this healthful version? Tempeh is a high-protein soybean cake that can be found in natural food stores.
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Cooking tools:
- Bamboo skewer
- Oven
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Mixing bowl
- Pastry brush
- Measuring cup
- Spatula
- Plate
- Serving platter
- Colander
- Saucepan
- Pot
Ingredients
- 12 (9-inch) bamboo skewers, soaked in water for 20 to 30 minutes
- 12 large cremini mushrooms
- 3 packages ((8 ounces each) tempeh, cut into 24 squares (see note))
- 1 package ((14 ounces) firm tofu, drained and cut into 24 triangles (see note))
- 1 large zucchini (cut into 12 pieces)
- 1 red bell pepper (cut into 12 pieces)
- 1 yellow bell pepper (cut into 12 pieces)
- 1 small red onion (cut into 12 pieces)
- 2 cups Roasted Garlic and Tamarind Glaze
- 4 cups cooked brown rice (kept hot)
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