Veggie Kabobs
Ingredients
For the kabobs:
- 1 block extra-firm tofu pressed and cut into cubes
- 5 cups baby bella mushrooms
- 1/2 red onion cut into chunks
- 1 red bell pepper cut into 1-inch pieces
- 1 orange bell pepper cut into 1-inch pieces
- 2 zucchini sliced into thick rounds
- 2 yellow squash sliced into thick rounds
- Skewers metal or soaked wooden
For the marinade:
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tbsp maple syrup
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Prep the tofu and veggies:
- Press tofu for at least 10–15 minutes to remove excess moisture.
- Cut all veggies and tofu into evenly sized pieces for even grilling.
Make the marinade:
- In a small bowl, whisk together olive oil, balsamic vinegar, mustard, garlic powder, salt, and pepper.
Marinate:
- Add all chopped vegetables and tofu cubes to a large bowl or container. Pour the marinade over the top and toss to coat evenly.
- Let marinate for at least 30 minutes (or up to 4 hours in the fridge for more flavor).
Assemble the skewers:
- Thread the marinated tofu and vegetables onto skewers, alternating for color and texture variety.
Grill or bake:
- To grill: Preheat grill or grill pan to medium heat. Cook skewers for 10–15 minutes, turning occasionally, until vegetables are tender and slightly charred.
- To bake: Preheat oven to 425°F (220°C). Place skewers on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway through.
Serve:
- Remove from heat and serve warm, optionally with hummus, pita, or over a bed of quinoa or rice.