Living the Middle

Tofu Veggie Kebabs

The perfectly browned tofu, juicy-charred tomatoes, grill-marked onions, peppers and mushrooms make this Plant-Based Vegan Grilling recipe a favorite in our household. You can’t really get easier either–7 simple steps and you’ll be enjoying mouth-watering grilled veggies!

CourseDinner, Main Dish
CuisineVegan, Vegetarian

Servings	Prep Time
8people	45minutes

Cook Time	Passive Time
20minutes	45minutes

Servings	Prep Time
8people	45minutes

Cook Time	Passive Time
20minutes	45minutes

Ingredients

Veggies

1pint cherry tomatoes
3 Large, Red OnionCut into large chunks
3 Bell PeppersCut into large chunks
2pint mushroomsCut in half (or more if larger)
2packs (12 oz each) tofu

Marinade

4Tbsp Extra Virgin Olive Oil
1/2Cup lemon juicefresh squeezed
8Cloves garlicpressed
4Tbsp Italian Seasoning
1/2tsp salt
1Cup vegetable broth
2Tbsp Soy Sauceoptional

Instructions

First, soak your kebab sticks in water. If you’re using metal sticks, this is not necessary
Next, prep the tofu. Take it out of its pack, drain it and wrap it in a towel. Put something heavy on top of it to press out the rest of the liquid…let it sit for about 15 minutes or so. Then, cut each block into about 12 pieces each.
Now it’s time to prep your veg. Cut everything in to large, kebab-able chunks. Except the cherry tomatoes, they’re fine as is.
Once the veggies are ready to go, it’s time to make the marinade. Just mix all the marinade ingredients in a bowl and whisk ’em up.
After the marinade is ready, take all the veggies and the tofu and divide them between two gallon size zipper storage bags. Divide the marinade and split it between the two bags. Zip, toss the veggies around ’til they’re all covered and then let them sit for at least 30 minutes.
Once 30 minutes or more have passed, it’s time to kebab those babies up! As I mentioned, I like to keep my veggie types segregated on the sticks to ensure all of the are grilled to their optimal potential based on type. NOTE: While making the kebabs, this would be a good time to get a charcoal grill going.
When I grill these, I do not put them right over direct flames…more like adjacent. I also make sure to spray them with EVOO spray before putting them on the grill due to the low oil content of the marinade-it helps with sticking. I tend to put the tofu and tomatoes furthest from the heat, and the onions, peppers and mushrooms closer, since they are more ‘durable’. Grill each veggie to the desired level of chary deliciousness, removing each kebab as it is done.
Once all kebabs have reached completion, it’s time to eat! We like to serve ours with brown basamati rice and a salad. Enjoy!

Recipe Notes

Nutrition Facts

Tofu Veggie Kebabs

Amount Per Serving

Calories 212 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Sodium 749mg 31%

Potassium 824mg 24%

Total Carbohydrates 22g 7%

Dietary Fiber 5g 20%

Sugars 10g

Protein 13g 26%

Vitamin A 45%

Vitamin C 229%

Calcium 9%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.