Tomato-Tofu Kebabs

These succulent kebabs are perfect for summertime grilling. Tofu was developed more than 2,000 years ago and is an important source of protein throughout Asia. The soy bean is one of the few complete protein foods.

1 lb (500 g) firm tofu, cut in bite-size cubes
4 Tbsp (60 ml) soy sauce
4 Tbsp (60 ml) extra-virgin olive oil
2 Tbsp (30 ml) tomato paste
4 sprigs basil, coarsely chopped
1 lb (500 g) cherry tomatoes
16 green olives, pitted and cut in half

Pur?soy sauce, tomato paste and basil. Marinade tofu in sauce for at least one hour.
Place the tofu cubes on a baking sheet covered with parchment paper and broil them in the oven, turning them so each side is slightly browned. Skewer the tofu, alternating with tomatoes and olives.
Another way of preparing this dish is to skewer the marinated tofu, alternating with tomatoes and olives, and cook them on a grill just long enough for the tofu to turn golden. Serves four.

Source: alive #238, August 2002