Thai Tofu Kebabs

This recipe, from the Soy foods Association of North America (www.soyfoods.org), is a great way to incorporate soy into your diet.

1/3 cup fresh lime juice (about 2 limes)

1 Tbsp soy sauce

1 garlic clove, chopped

2 Tbsp chopped Thai or Italian basil

½ tsp hot red pepper flakes

¼ tsp freshly ground black pepper

¼ cup olive oil

1 pound firm or extra firm tofu in one block

4-inch piece of cucumber, peeled

1 medium red onion, halved vertically and cut into half-inch crescents

8 cherry tomatoes

To make the marinade, combine the lime juice, soy sauce, garlic, basil, red pepper flakes, black pepper and olive oil in a resealable plastic bag. Cut the pressed tofu into 12 cubes. Add the tofu to the bag. Marinate in the refrigerator for at least four hours and up to 24 hours.

Soak four 10-inch bamboo skewers in water for 15 to 30 minutes. Preheat a grill to medium high or a broiler.

Halve the cucumber lengthwise. Scoop out the seeds using a teaspoon. Cut each piece into 1-inch crescents.

To assemble, slip a cucumber piece almost to the bottom of a skewer. Add a tofu chunk. Slip on two or three onion crescents, followed by a tomato. Repeat.

Grill or broil kebabs for two minutes. Brush them with some marinade. Cook another minute. Turn and cook two to three minutes, until the tofu is hot and the vegetables lightly charred, brushing them with marinade halfway through. Serves four.