Grilled Vegetables
Tofu and Vegetable Kabob Recipe
These tasty kabobs feature tofu as well as vegetables, so if you are looking for a vegetarian equivalent to a chicken shish kabob with vegetable pieces or a grilled beef vegetable kabob, tofu is a very good replacement. You can serve these delicious veggie kabobs over brown rice or with noodles. You can easily double the amounts too, if you want to make extra. Serve each person two kabobs each for a satisfying entree. It is best to make this dish one day in advance and let the vegetables and tofu soak overnight in the tasty marinade, for maximum flavor.
Tofu naturally has a very mild flavor, making it ideal to use in recipes with a marinade, such as this healthy vegetable kabob recipe. Use extra firm tofu or firm tofu for this, as the softer types might fall apart. Different kinds of tofu are for use in different recipes. For example, soft tofu or silken tofu is nice in salads or recipes where the tofu is cooked gently, but this kind of tofu would not be suitable for threading on to a skewer.
If you are looking for a complete meal for vegetarians, this tofu and vegetable kabob recipe is perfect. The tofu makes the kabobs satisfying and serving them with fluffy rice looks appealing. Noodles are also good. You can use maple syrup instead of honey in the marinade if you have it, for a slightly different end flavor.
Vegetable Kabob Recipe with Tofu
Ingredients -
1 yellow bell pepper
10 oz button mushrooms
2 zucchini
10 oz extra firm tofu
1 red bell pepper
2 tablespoons honey
2 tablespoons red wine vinegar
¼ tablespoon black pepper
½ tablespoon mustard powder
2 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon lemon juice
2 crushed cloves garlic
Fresh cilantro, for garnish
Preparation:
Drain the tofu and squeeze out as much excess water as you can.
Pat it dry with paper towels, and then cut it into 1 inch squares.
Cut the bell peppers in half and take out the seeds and stem.
Cut each half into 1 inch squares. Slice the zucchini into ½ inch thick slices.
Wipe the mushrooms clean and take off the stems.
Thread the tofu pieces and prepared vegetables on to 4 wooden skewers, using alternating colors.
Put the honey, vinegar, black pepper, mustard powder, oil, soy sauce, lemon juice and garlic in a blender and puree for a minute or until the mixture is smooth.
Lay the vegetable kabobs in a long dish and pour the marinade over them.
Turn them over so everything is coated.
Refrigerate the kabobs for about 5 hours, spooning them marinade over them a few times during this process.
Grill the kabobs until the vegetables are tender and slightly charred and serve them with fresh sprigs of cilantro.
(Makes 4)
Photo Description:
These juicy, succulent, and colorful vegetable kabobs with tofu make a great lunch or dinner. Tofu is tasty for vegetarians or vegans and it makes a change from chicken or beef for meat-eaters too. The vegetable kabob marinade is made with honey, mustard, garlic and more and it is very flavorful. It is best to let these kabobs marinate overnight if possible, to infuse them with maximum flavor. If you like eating healthily, you will very much enjoy this nutritious and full flavored vegetable kabob recipe. Not only is the recipe easy to make but it looks and tastes amazing.
