Name: Tofu Vegetarian Veggie Kebabs
Ingredients: 1 block (14-16 ounces) extra-firm tofu: Drained and pressed for at least 30 minutes to remove excess water, then cut into 1-inch cubes. This ensures the tofu gets crispy and absorbs the marinade well.; 1 large red onion: Cut into 1-inch chunks. Its sweetness and slight bite are perfect for kebabs.; 1 large green bell pepper: Cored, seeded, and cut into 1-inch chunks. Adds a classic fresh, slightly bitter crunch.; 1 large red bell pepper: Cored, seeded, and cut into 1-inch chunks. Offers a sweeter flavour and vibrant colour.; 1 large yellow or orange bell pepper: Cored, seeded, and cut into 1-inch chunks. For more colour variety and sweetness.; 8 ounces cremini or button mushrooms: Cleaned and left whole if small, or halved if large. They bring an earthy, umami flavour.; 1 pint cherry or grape tomatoes: Left whole. They burst with juicy sweetness when grilled.; 1 medium zucchini: Trimmed and cut into 1-inch thick half-moons or chunks. Adds a tender, slightly sweet element.; 1/4 cup olive oil: Extra virgin preferred, for richness and flavour in the marinade.; 1/4 cup soy sauce or tamari (for gluten-free): The salty, umami base of our marinade.; 2 tablespoons maple syrup or agave nectar: For a touch of sweetness to balance the savouriness.; 2 tablespoons rice vinegar: Adds a tangy brightness to the marinade.; 1 tablespoon toasted sesame oil: For a distinct nutty aroma and flavour.; 2 cloves garlic: Minced or finely grated. Aromatic and essential for flavour.; 1 teaspoon grated fresh ginger: Adds a warm, zesty kick.; 1/2 teaspoon smoked paprika: Imparts a lovely smoky flavour, enhancing the grilled taste.; 1/4 teaspoon black pepper: Freshly ground for best results.; Optional: Pinch of red pepper flakes: For a little heat, if desired.; Wooden or metal skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Ingredients

Scale

1 block (14-16 ounces) extra-firm tofu: Drained and pressed for at least 30 minutes to remove excess water, then cut into 1-inch cubes. This ensures the tofu gets crispy and absorbs the marinade well.
1 large red onion: Cut into 1-inch chunks. Its sweetness and slight bite are perfect for kebabs.
1 large green bell pepper: Cored, seeded, and cut into 1-inch chunks. Adds a classic fresh, slightly bitter crunch.
1 large red bell pepper: Cored, seeded, and cut into 1-inch chunks. Offers a sweeter flavour and vibrant colour.
1 large yellow or orange bell pepper: Cored, seeded, and cut into 1-inch chunks. For more colour variety and sweetness.
8 ounces cremini or button mushrooms: Cleaned and left whole if small, or halved if large. They bring an earthy, umami flavour.
1 pint cherry or grape tomatoes: Left whole. They burst with juicy sweetness when grilled.
1 medium zucchini: Trimmed and cut into 1-inch thick half-moons or chunks. Adds a tender, slightly sweet element.
1/4 cup olive oil: Extra virgin preferred, for richness and flavour in the marinade.
1/4 cup soy sauce or tamari (for gluten-free): The salty, umami base of our marinade.
2 tablespoons maple syrup or agave nectar: For a touch of sweetness to balance the savouriness.
2 tablespoons rice vinegar: Adds a tangy brightness to the marinade.
1 tablespoon toasted sesame oil: For a distinct nutty aroma and flavour.
2 cloves garlic: Minced or finely grated. Aromatic and essential for flavour.
1 teaspoon grated fresh ginger: Adds a warm, zesty kick.
1/2 teaspoon smoked paprika: Imparts a lovely smoky flavour, enhancing the grilled taste.
1/4 teaspoon black pepper: Freshly ground for best results.
Optional: Pinch of red pepper flakes: For a little heat, if desired.
Wooden or metal skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

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Instructions

Prepare the Tofu: If you haven’t already, press the tofu. Wrap the block of tofu in a few layers of paper towels or a clean kitchen towel. Place it on a plate, and put something heavy on top (like a cast-iron skillet or a few heavy books). Let it press for at least 30 minutes, or up to an hour, changing the paper towels if they become saturated. Once pressed, cut the tofu into 1-inch cubes.
Prepare the Vegetables: Wash and chop all your vegetables (red onion, bell peppers, zucchini, mushrooms) into roughly 1-inch pieces, similar in size to the tofu cubes. This ensures even cooking. Leave cherry tomatoes whole.
Make the Marinade: In a large bowl (large enough to hold the tofu and vegetables), whisk together the olive oil, soy sauce (or tamari), maple syrup (or agave), rice vinegar, toasted sesame oil, minced garlic, grated ginger, smoked paprika, black pepper, and optional red pepper flakes. Taste and adjust seasoning if necessary.
Marinate the Tofu and Vegetables: Add the cubed tofu and all the prepared vegetables to the bowl with the marinade. Gently toss everything together until the tofu and vegetables are evenly coated. Be gentle to avoid breaking the tofu.
Let it Marinate: Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. For best results, marinate for 1-2 hours. You can even marinate overnight, but if doing so, consider adding the zucchini and mushrooms only in the last hour as they can become too soft if marinated for too long.
Soak Skewers (if using wooden): While the tofu and veggies are marinating, if you’re using wooden skewers, submerge them in water. This helps prevent them from charring too quickly on the grill.
Assemble the Kebabs: Thread the marinated tofu and vegetables onto the skewers, alternating them for a colourful and flavourful combination. Try to pack them snugly but not too tightly, allowing heat to circulate. For example, a good sequence might be: tofu, red onion, bell pepper, mushroom, cherry tomato, zucchini, then repeat.
Preheat the Grill/Oven/Pan:
- For Grilling: Preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C). Clean the grates and lightly oil them to prevent sticking.
- For Baking (Oven): Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- For Pan-Frying (Stovetop): You’ll likely need to cook these in batches. Use a large skillet or grill pan and heat a little oil over medium-high heat.
Cook the Kebabs:
- Grilling: Place the kebabs on the preheated, oiled grill grates. Grill for about 10-15 minutes, turning every 3-4 minutes, until the tofu is golden brown and slightly charred, and the vegetables are tender-crisp and have nice grill marks. Baste with any leftover marinade during the first half of grilling, if desired (discard any marinade that has come into contact with raw tofu/veg after this).
- Baking: Arrange the kebabs in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping them halfway through, until the tofu is golden and the vegetables are tender. You can broil them for the last 1-2 minutes for extra charring, keeping a close eye to prevent burning.
- Pan-Frying: Place as many kebabs as fit comfortably in a single layer in the hot skillet. Cook for about 10-12 minutes, turning regularly, until all sides of the tofu are browned and the vegetables are cooked through. You may need to adjust the heat to prevent burning.
Rest and Serve: Once cooked, remove the kebabs from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute.

Nutrition

Serving Size: one normal portion
Calories: 400