Miso-maple tofu kebabs


  • Prep Time30 mins
  • Total Time40 mins
  • Makes5 servings
Miso-maple tofu kebabs

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 3 tbsp maple syrup

  • 2 tbsp miso paste

  • 1 tbsp rice vinegar

  • 20 small brussels sprouts

  • 10 radishes

  • 2 113-g pkgs shiitake mushrooms

  • 350-g pkg extra-firm tofu

  • 1 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.

Nutrition (per serving)

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