Happy Fourth of July and Independence Day! For many of us lucky enough to live in the good ole US of A, this long holiday weekend has been filled with cookouts and fireworks, camping and trips to the beach. Except for Nana and I. For some reason this 4th was filled with creating.
Don’t get me wrong, we still enjoyed the gorgeous Tennessee weather that no meteorologist could have predicted. Clear skies, plenty of breezes to break up the heat, Nana worked in her garden and I took multiple walks around the downtown we now call home. Even the intermittent pop up shower couldn’t squelch the patriotism we are all feeling this weekend.
During the heat of the day yesterday Nana was smart enough though to hang out inside. She ended up marathon watching East TN PBS Create which featured every type of grilling imaginable, every one washed down with some type of Sangria. All. Day. Long.
Now you know Nana doesn’t eat meat. At all. Ever. But she watched those baby back rib, chicken thigh, butt rubbin and smokin shows all day. And she took notes. One of them in particular caught her attention so much so that she immediately (and I mean right then) came up with a Vegan friendly alternative.
This show featured scallops as big as your head wrapped in prosciutto. They looked Dee-lish-ous. Not to be outdone though Nana decided she would just kick that grill master to the curb and come up with something equally as eye appealing and meatless to boot. Fireworks!!
“Bacon” Wrapped Tofu Skewers (12 servings) – 2 Smart Points per serving / 2 Points Plus
Ingredients:
- 2 lb Extra Firm Tofu (I use Mori Nu Silken Extra Firm)
- 6 slices Light Life Smart Bacon
- 6 Tbsp Kikkoman Stir-Fry Sauce
- 2 cups chunks of Zucchini, Yellow Squash and Mushrooms
Preheat oven to 350 and line a cookie sheet with parchment paper. Using two thin (or one thick) wooden skewer for each one thread on a couple of veggie chunks leaving about an inch at the top. Cut bacon slices in half. Using something small and round cut circles a little less than 2″ in diameter out of the tofu (or you can simply slice in big squares).
***Let’s pause for a moment. When I asked Nana what she used to cut the circles she said she had found “the cutest little multi colored 2 oz cups at the dollar store that are perfect for measuring”. Um ok Nana, those are shot glasses but if you think they are measuring cups we will just go with that!***
Back to the recipe, wrap a half piece of bacon around each tofu circle and add to the skewer making sure the skewer holds the bacon securely on the tofu. Add more veggie chunks and place on the cookie sheet. Only try to cook 6 at a time. Drizzle with the sauce and bake for 20 minutes. It’s not a prosciutto covered scallop but wow were these yummy!
For access to my Trader Joe’s Smart Points database check out my new app on both the Google Play Store and the Apple Store
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