Miso-maple tofu kebabs

Prep 30 min
Total 40 min
Serves 5



3 tbsp
2 tbsp
1 tbsp
rice vinegar
2 113-g pkgs
shiitake mushrooms
350-g pkg
extra-firm tofu
orange bell pepper
1 tbsp
sesame oil


  • PREHEAT barbecue to medium. Boil a large pot of water. Soak 10 wooden skewers in warm water for 20 min.
  • STIR maple syrup with miso paste and rice vinegar in a small bowl until smooth.
  • BOIL brussels sprouts and radishes, cut in half, in a large saucepan of water until slightly tender, 3 min. Drain well. Pull out and discard stems from shiitake mushrooms. Pat dry and cut a tofu into 1-in. cubes. Cut 1 orange bell pepper into 1-in. pieces. Thread brussels sprouts, radishes, mushrooms, tofu and bell pepper onto skewers. Brush with sesame oil.
  • OIL grill. Barbecue skewers, lid closed, turning every 2 min, until grill marks form and vegetables are cooked through, about 8 min. Brush with miso-maple sauce.


Calories 190, Protein 13 g, Carbohydrates 18 g, Fat 9 g, Fibre 3 g, Sodium 293 mg. Excellent source of Vitamin C
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