This is the second episode in our Plant-based Vegan Grilling Series and it’s a favorite of mine. Tofu Veggie Kebabs, just like any kebab, are super easy. Plus, they’re pretty 🙂
I know people like to make patterns with the ingredients on the stick–tomato, pepper, mushroom, onion, repeat–but, I prefer the one ingredient per stick method. It makes for more even cooking across each veggie type. I also try to keep oil to a minimum in by cooking, but if you could easily up the oil ration in this recipe, and add additional seasonings. I do like with soy sauce included as well (which you will see on the recipe post for the Tofu Veggie Kebabs). It adds a bit more ‘meaty’ flavor and more salt.
To jazz the whole thing up a bit, I broke the process up into seven steps:
- Soak the sticks
- Prep the tofu
- Prep the veg
- Make the Marinade
- Kebab it up
- Grill it up
Sophia things thinks I’m crazy with the steps, but she still willing helped film them…you can on hear her laugh briefly on ‘Prep the Veg’…you’ll have to watch to see if you can catch it.
I served the kebabs with White Bean and Kale Salad and whole grain basamati. I especially love these left over, after they’ve sat in their own chary grilled juices overnight. You reheat that business with some rice and it is THE BEST.
We hope you enjoyed the recipe. We’d LOVE it if you’d subscribe to our YouTube channel, too. Just a quick subscribe let’s us know we’re providing fun, useful stuff!
Kelly (& Steffan)