Bite-Sized Cranberry Kabobs
1 small can (8 oz) jellied cranberry sauce
1/3 cup ketchup
1 Tbs Worcestershire sauce
1/8 tsp allspice tidbits, drained
1/2 tsp vinegar
8 oz firm tofu, in small cubes*
1 small onion
1 can (8 oz) pineapple
Preheat the oven to 400°.
Combine the cranberry sauce, ketchup, Worchestershire sauce, allspice and vinegar in a small saucepan. Cook over low heat, stirring constantly, until cranberry sauce melts.
Pour half the mixture over the tofu cubes and toss to coat well. Put cubes into a lightly oiled baking dish or cookie sheet and bake at 400°, stirring every 15 minutes, until the cubes are glazed, about 40 to 50 minutes.
Meanwhile, cut the onion into 1/2 - to 3/4-inch slices. Separate the layers and cut them to form squares. Steam or microwave 45 pieces until barely tender. (Save the remaining onion for another use.)
Toss the onion squares and pineapple tidbits with the remaining marinade and let them marinate until the tofu is done. Drain off the excess marinade and broil the fruit on a lightly oiled baking sheet until hot and bubbly, about 5 minutes.
Skewer one piece of pineapple, one onion square and one tofu cube on each of 45 toothpicks. To serve, lay kabobs on a serving platter or stand them upright, with the tofu on the bottom.
*Cut a 16-oz block of tofu in half. Cut one of the 8-oz pieces into 3 long slabs. Leave the pieces stacked, then cut into thirds in one direction and fifths in the next. You will end up with 45 tofu cubes. Reserve the remaining 8-oz piece for another use.
Yield: 45 kabobs (15 servings) Serving size: 3 kabobs
Per serving: 57 calories, 1 g total fat (0.2 g sat fat), 2 g pro, 10 g carb, 0.6 g fiber, 75 mg sodium, 0 mg cholesterol
Exchanges: 1/2 starch