This Tofu Veggie Kebabs recipe is included in the second episode of our Plant-based Vegan Grilling Series.
In my meat eating days, I loved kebabs and I wasn’t sure that I could get the full experience with a substitute. This recipe is a perfect replacement, in my opinion, anyway. Sometimes, I add some soy sauce to this recipe as well, for a little bit more of a ‘meaty’ flavor. I didn’t include it in the video version, but I have it as an optional ingredient in the recipe. The addition adds another depth of flavor and a bit more saltiness.
When we do kebabs, I group like veggies together per kebab. This is something I picked up watching Alton Brown. It seems that when you mix veggie types, you make end up with some under-cooked and some over-cooked. This is because veggies cook at different temps…I explain in the video.
I also tend to make a LOT of kebabs, because left-overs are super tasty.
In the video, we served our Tofu Veggie Kebabs with White Bean Kale Salad and you can find the recipe here.
Let us know if you enjoy the recipe with a comment. Check out the video at our Living the Middle YouTube Channel, too!
Kelly (& Steffan)