Vegetarian Kabobs - cooking recipe

Ingredients

12 oz. firm tofu, cut into 1-inch cubes
1 medium yellow summer squash, cut into 1-inch pieces
16 cherry tomatoes
16 radishes
1 medium green pepper, cut into 1-inch pieces
3/4 c. pineapple juice
1 Tbsp. lime juice
1 Tbsp. reduced sodium soy sauce
2 cloves garlic, crushed
1/4 tsp. ground allspice
pinch of ground red pepper
2 c. hot cooked rice

Preparation

Cook tofu in a nonstick skillet for 4 to 5 minutes.
Transfer tofu to large bowl.
Add the squash, tomatoes, radishes and green pepper.
In small bowl stir together pineapple juice, lime juice, soy sauce, garlic, allspice and red pepper.
Pour over the tofu mixture until well coated.
Let stand for about 15 minutes.
Drain the tofu mixture, reserving the marinade.
Then gently thread the tofu and veggies onto 8 skewers.
Place kabobs on a nonstick broiling pan rack and brush them with remaining marinade.
Broil for about 8 to 10 minutes at about 4 inches from the heat.
May be served over a bed of rice.