Warm, sunny and Vegetable Tofu Kebobs

By -

Good morning Augusta

This morning we have sun and an expected high of 72°F. Winds NNW at 5 to 10 mph.

Tonight we’ll have partly cloudy and a low of 48°F. Winds NE at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  38.1°F, the humidity is 45%, and the outdoor temp is 59.4°F.

The wind direction is   West between 0.2 MPH and 2.5 MPH.

The Relative pressure is 29.92, the Absolute pressure is 29.72 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:54 a.m. Sunset is 8:22 p.m., Moonrise is 3:01 a.m., Moonset is 4:35 p.m. and the moon phase is waning crescent being 15% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 101053Z AUTO 00000KT 10SM CLR 12/03 A3008 RMK AO2 SLP185 T01220033

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any rain here over the past 24 hours.

Space weather for today is:

The Solar flux is 70, the solar wind speed is 330 MPH and the chance of a solar storm is 1%.

This will be the last “healthy” recipe for this week.

VEGETABLE TOFU KEBOBS

Serves 8

12 oz. firm tofu, pressed and weighted, cut into cubes

2 tbsp. red wine vinegar

2 tbsp. reduced-sodium soy sauce

2 cloves garlic

2 tbsp. olive oil

fresh ground pepper to taste

1 medium red bell pepper, seeded and cut into 8 squares

8 small button mushrooms

1 small yellow squash, cut into 8 slices

8 sweet onions, cutting into 8 wedges

  • Place the tofu in a shallow dish.  In a cup, whisk together 2 tbsp vinegar, 2 tbsp. soy sauce, 2 cloves of garlic, 2 tbsp. olive oil and pepper.  Pour over the tofu and marinate for at least 1 hour, turning to coat each side.
  • Preheat the broiler.
  • Transfer the tofu to a pepper towel to drain.  Thread the tofu and vegetables onto 8 skewers and lightly brush the vegetables with the marinade.  Broil, turning the kebabs, until the vegetables are done, about 2 to 3 minutes per side, turn 4 times.

Exchanges:  ½ low-fat protein, ½ carbohydrate, ½ vegetable, ½ fat

Calories:  108; fat:  5.5 g; protein:  5.5 g;  carbohydrates:  11½  g; fiber:  2 g; cholesterol:  0 g; sodium:  144 mg; potassium:  359 mg

 

Comments

Post a Comment