Easy Tofu-Vegetable kebab recipe. Perfect for vegetarians
Grill up some healthy goodness! These Tofu-Vegetable kebabs are a flavorful and satisfying meal that everyone will love.
Ingredients
12 ounces extra firm tofu, water-packed
1 medium eggplant
2 small zucchini
1 medium red pepper
10 ounces mushrooms
1 (5 1/2 ounce) can baby corn, drained
3 tablespoons soy sauce or 3 tablespoons low sodium soy sauce
2 tablespoons olive oil
2 tablespoons maple syrup or 2 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon lemon juice, freshly squeezed (to taste)
2 garlic cloves, peeled and crushed (medium)
1 tablespoon mustard powder, ground
1⁄4 tablespoon black pepper
4 barbecue skewers
Instructions
Cut tofu into one-inch squares.
Drain the tofu, carefully squeezing out excess water, and pat dry with paper towels.
Cut eggplant lengthwise in half, then cut each half into approximately three strips.
Slice zucchini into half-inch thick slices.
Cut strips crosswise into one-inch cubes.
Cut red pepper in half, removing stem and seeds, and cut each half into one-inch squares.
Wipe mushrooms clean with a moist paper towel and remove stems.
Thread tofu and vegetables on to barbecue skewers in alternating color combinations: For example, first a piece of eggplant, then a slice of tofu, then zucchini, then red pepper, baby corn and mushrooms.
Continue in this way until all skewers are full.
Make the marinade by putting all ingredients in a blender, and blend on high speed for about one minute until mixed.
Alternatively, put all ingredients in a glass jar, cover tightly with the lid and shake well until mixed.
Lay the kebabs in a long, shallow baking pan or on a non-metal tray, making sure they lie flat. Evenly pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated.
Refrigerate the kebabs for three to eight hours, occasionally spooning the marinade over them.
Broil or grill the kebabs at 400 F for 15-25 minutes, or on the grill, until the vegetables are browned.
