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.
The vegetables used here are bell pepper, mushrooms and zucchini, and when combined with the tofu, you end up with plenty of color and contrast in your kabobs. The marinade is made with a variety of tasty ingredients. First you have olive oil, which makes a nice base for the marinade, and to that you will add honey for sweetness, garlic, lemon and soy sauce to round out the flavor, red wine vinegar for a piquant taste, and finally black pepper and mustard powder to add a touch of spice and a bit of a kick.
Tofu has a distinctive flavor, but because it is so neutral it may be used to make all kinds of recipes including desserts. Extra-firm tofu, the kind called for in this recipe, is usually used to make savory recipes. As well as being low in calories and fat, it can be used instead of meat or fish in recipes, and you will find it nice and filling as well.
Whether you serve this with brown rice or noodles, or toast and butter some bread to go on the side, these kabobs make a lovely dish, not just for vegetarian eaters but for anybody who wants to try something new. Even if you are unsure whether or not you like the taste of tofu, you will find the marinade gives it plenty of wonderful flavor which you are sure to enjoy, and the texture, although it is not like that of meat or fish, is also something most people find pleasant. If you dislike the soft type of tofu, try the extra-firm kind in this recipe and you will see how they are very different.
- 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
- 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.
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.
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