Rainbow Tofu Kebabs
These rainbow tofu kebabs are not only beautiful, they're extra flavorful and satisfying! Even kids will want to eat their veggies, and ask for more, with these simple yet delicious kebabs!
Servings: 8 skewers
Calories: 48kcal
Ingredients
- Marinated Super-Firm Tofu 16 oz - 20 oz, cubed into kabob-size pieces
- 8 cherry tomatoes
- 1 orange bell pepper
- 1 small yellow squash or yellow bell pepper
- 1 small zucchini and/or green bell pepper
- ½ red onion
- 4 small purple potatoes sliced in half
Kabob Marinade Ingredients:
- ½ cup soy sauce
- ¼ cup water
- 2 teaspoons sesame oil
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ⅛ teaspoon minced ginger
Instructions
- Advance prep: Marinate tofu at least 12 hours in advance of grilling (or up to three days).
- Slice baby potatoes in half and place in a microwave safe bowl with 1 tablespoon of water. Cover with a paper towel and microwave for 2 minutes. Set aside and allow to cool.
- Chop veggies into kebab-appropriate bite sized pieces.
- Assemble kebabs in color order, interspersing tofu cubes throughout.
- In a small bowl, add soy sauce, water, sesame oil, worcestershire sauce, brown sugar, garlic powder, and ginger and mix until combined into a marinade.
- Brush kebabs with marinade, covering completely.
- Place kebabs on a heated grill and cook, rotating and continuing to brush with marinade every few minutes as you grill until kabobs are grilled to your liking.
Notes
Storing Tips: Remove the tofu and veggies from the skewers and placing them in an airtight container. Keep them in the fridge for up to 4 days. When you're ready to eat, just reheat them in a skillet or microwave, or enjoy them cold in a salad or wrap!
Nutrition
Calories: 48kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 843mg | Potassium: 251mg | Fiber: 1g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 31mg | Calcium: 17mg | Iron: 1mg