Rainbow Tofu Kebabs
Prep Time
30 minutes- Cook Time: 25 minutes
Total Time
12+ hours
Order The Friendly Vegan Cookbook here.
Michelle Cehn is the founder of the popular food and lifestyle website World of Vegan and a YouTube personality who has reached millions through her creative and relatable videos. She is also co-host of the Plant-Powered People Podcast and co-creator of the 12-Day Dairy Detox, Plant Based on a Budget Meal Plans, and 7 Days documentary.
Connect with Michelle:
Instagram: @vegan
YouTube: @worldofvegan
Facebook: @worldofvegan
Toni Okamoto is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of Plant-Based on a Budget and The Super Easy Vegan Slow Cooker Cookbook, as well as the co-host of the Plant-Powered People Podcast. Okamoto’s work has been featured in the popular documentary What the Health, profiled by NBC News and Parade, and she’s a regular presence on local and national morning shows across the country, where she teaches viewers how to break their meat habit without breaking their budget.
Connect with Toni:
Instagram: @plantbasedonabudget
Facebook: @plantbasedonabudget
Ingredients
You’ll need:
- kebab skewers (metal if grilling outdoors)
Advance prep required (marinate the tofu)
- 1 (16-ounce) block extra-firm tofu, pressed
- 1 batch marinade of choice (such as Orange Ginger Marinade; Teriyaki Sauce; or Barbecue Sauce)
- 8 cherry tomatoes
- 1 orange bell pepper, sliced into 8 chunks
- 1 yellow bell pepper, sliced into 8 chunks
- 1 medium zucchini, sliced into 8 rounds
- ½ large red onion, cut into 8–16 wedges
Directions
- Cut the tofu into 16 cubes. Pierce the tofu cubes on all sides with a toothpick; this will allow the
marinade to reach farther into the tofu, imparting more flavor. Place the tofu in a large bowl or
a plastic bag, cover with your chosen marinade, and allow the tofu to marinate in the
refrigerator for at least 12 hours. The longer it marinates, the more flavorful it will be. - Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- One by one, skewer the ingredients in the following order: cherry tomato, marinated tofu,
orange bell pepper, yellow bell pepper, marinated tofu, zucchini, and one or two onion slices.
Place each assembled kebab on the prepared baking sheet. - Spoon additional marinade over the tofu and un-marinated veggies.
- Bake for 25 minutes or until the vegetables are cooked through to your liking
- When grilling the kebabs, make sure to use metal skewers.
- Place the skewers on a heated grill and grill for about 10 minutes, flipping as needed, until you
see grill marks on the tofu and the veggies are cooked to your liking.
Recipe Note
Kebabs aren’t just for outdoor summer barbecues; they’re an anytime meal-on-a-stick you can make in the oven, rain or shine! We like to serve these atop a bed of fluffy rice, but you might slide the tofu and veggies off the skewer and serve them on a salad or stuffed in a pita.
