Kebobs with Pineapple and Red Pepper

from Vegans Know How To Party Cookbook by Nancy Berkoff which you can get at Amazon

Serves 10
1/2 cup lite soy sauce
1/4 cup olive oil
1/2 cup dry white wine or 1/4 cup white vinegar combined with 1/4 cup cold water 1/2 cup minced onions
2 cloves garlic, minced
1 pound 1-inch chunks extra-firm tofu, seitan, or tempeh (about 3 cups)
2 cups 1-inch pieces red bell pepper
2 cups 1-inch chunks fresh pineapple

Combine soy sauce, oil, wine or vinegar and water, onions, and garlic in a large plastic or glass bowl. Add tofu, seitan, or tempeh and marinate in the refrigerator for 1 hour.

Remove tofu, seitan, or tempeh from marinade. Save marinade. Preheat grill or broiler.

On skewers, alternate tofu, seitan, or tempeh with red pepper and pineapple. Place kebobs in a shallow pan. Drizzle with marinade. If using a grill, place directly on grill.

Grill or broil for 3-4 minutes, just until pepper begins to brown. Serve alone, on a bed of couscous or cooked bulgur wheat, or with a fresh spinach salad.

Total Calories Per Serving: 135 Total Fat as % of Daily Value: 13% Protein: 6 gm Fat: 8 gm Carbohydrates: 10 gm Calcium: 93 mg Iron: 1 mg Sodium: 518 mg Dietary Fiber: 1 gm