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Vibrant Vegetable and Tofu Kebabs – vegetarian recipe
Stav Kogan

Vibrant Vegetable and Tofu Kebabs

Chunks of flavour-infused tofu nestled between tender, colourful veggies, all grilled to smoky perfection. These vibrant Vegetable and Tofu Kebabs are an absolute showstopper, perfect for any barbecue or weeknight dinner.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours 40 minutes
Servings: 6 large kebab
Calories: 125
Ingredients Method Nutrition

Ingredients
  

  • 1 block firm tofu, pressed and cut into 18 1-inch / 2.5 cm cubes
  • 1 cup (240 ml) of your favorite tofu marinade
  • 24 medium mushrooms, stems trimmed
  • 1 large red bell pepper, cut into 12 1.5-inch / 4 cm squares
  • 1 medium zucchini, cut into 12 1.5-inch / 4 cm thick rounds
  • 12 cherry tomatoes
  • 6 10-inch / 25 cm bamboo or metal skewers
  • For extra firm tofu that won't fall apart, press it for at least 30 minutes before cubing and marinating to remove excess water.
  • To stop your veggies and tofu from spinning when you flip them, thread all the onto two parallel skewers instead of just one.

Method
 

  1. Marinate the Tofu: In a shallow dish, cover the tofu cubes with your marinade. Ensure all pieces are coated.
  2. Cover and refrigerate for at least 6 hours, or overnight for the best flavour. 2. Prep the Skewers: If using bamboo skewers, soak them completely in water for 30 minutes. This crucial step prevents them from burning on the grill. 3. Assemble the Kebabs: Thread the marinated tofu and vegetables onto the skewers. For a balanced and beautiful kebab, try this sequence: mushroom, red pepper, tofu, mushroom, zucchini, tomato, tofu, tomato, zucchini, mushroom, tofu, red pepper, and mushroom. Pack the items snugly together. 4.
  3. Cook the Kebabs: Choose your preferred method:
  4. On the Grill: Preheat your barbecue to high heat.
  5. Grill the kebabs for about 10 minutes, turning once, until the vegetables are tender with beautiful char marks.
  6. In the Oven: Preheat your broiler.
  7. Place the kebabs on a baking sheet and broil about 6 inches / 15 cm from the heat source for 10 minutes, turning halfway through, until cooked and slightly browned.
  8. Reserve some of the marinade before adding the raw tofu. Use this clean marinade to baste the kebabs while they cook for an extra layer of flavour.
  9. Cut your vegetables and tofu into uniform sizes to ensure they all cook evenly on the grill or in the oven.

Nutrition

Calories: 125kcalCarbohydrates: 9gProtein: 13gFat: 6g

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