Ingredients 1 1/2 cups corn flakes
25 saltine crackers
1 1/4 cups cut-up firm silken tofu (9 ounces)
1/3 cup soynut butter
1 tablespoon sea salt
1 teaspoon vegetable broth powder
1/4 cup soybean oil
1 medium carrot, coarsely chopped
1/2 cup soybean oil
Toothpicks
1 green bell pepper, cut into 1-inch pieces
1 (20-ounce) can pineapple chunks, drained
Cherry tomatoes
Barbecue sauce
Instructions In a blender or food processor, puree corn flakes and crackers until fine crumbs. Pour crumbs into a medium bowl. Wipe out blender container. Puree tofu, soynut butter, salt, broth powder, 1/4 cup soybean oil, and the carrot until smooth. Stir puree into crumb mixture; form into 1-inch balls. In a medium frying pan, heat 1/2 cup soybean 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
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