Vegetable Tofu Kebobs

Last Updated on September 10, 2023

These Vegetable Tofu Kebobs are full of brightly colored veggies, tender potatoes, savory mushrooms, and a sweet and smokey marinated tofu that is just irresistible!

What is so great about these kebobs is that you don’t have to wait until warm weather to enjoy them, they can be enjoyed anytime of year.

They are so simple to make and easily customized with any vegetable or even a fruit of your choice!

Some of the different vegetables to try are:

• Onions
• Fresh Garlic Cloves
• Eggplant
• Sweet Potato

Fruits that work well on a kebob:

• Pineapple
• Apples
• Grapes
• Pears
• Peaches

In this recipe I baked the kebobs, but these can also be grilled on a grill.

Serve these tasty kebobs as a side dish or as the main dish and enjoy them anytime of year!

Ingredients used for the Vegetable Tofu Kebobs

• Corn on the cob – Fresh is best.
• Potatoes – The smaller the better. If you are not able to find small potatoes, cut the potatoes into bite size pieces. I only recommend a red or yellow potato, these potatoes keep there shape when baked.
• Extra Firm Tofu – Extra firm tofu is the only option I have in my area, but if you can find a super firm tofu, this would be the best option.
• Mushrooms – The larger mushrooms work the best for the kebobs. Personally I love the baby portabella, but a large white mushroom can also be used.
• Squash – The squash I like to use for these kebobs is the zucchini. The reason is that it is a soft squash that is easy to slice, slides on the skewer easily, and cooks fast. There are a couple other squash that would work as well, the yellow summer squash and the patty pan squash.
• Peppers – On these kebobs I added sweet bell peppers. You can add any variety of pepper to these kebobs.
• Oil – I used avocado oil to drizzle on the kebobs before baking. Any oil will work for this.

Ingredients for the tofu marinade

• Liquid Aminos – Liquid Aminos are similar to soy sauce but milder in flavor and with less salt, it has a slightly sweeter taste.
• Balsamic Vinegar – This vinegar has a sweeter, fruity flavor, and can also have a slightly smoky taste to it.
• Oil – I used avocado oil in this marinade. The oil helps to coat the tofu.
• Maple Syrup – My sweetener of choice is the maple syrup. This syrup adds a rich vanilla, caramel flavor with a hint of a smoky taste as well.
• Garlic – I used a minced garlic in the marinade. Or you can use fresh or powdered garlic for this recipe.
• Seasonings – Ground pepper, smoked paprika, and onion powder.
• Cornstarch – The cornstarch is added to the marinade before pouring on the kebobs to bake.
• Water

How to make the Vegetable Tofu Kebobs

Marinading the tofu

Open the tofu and drain the liquid.

Place the tofu block onto a couple towels and wrap.

Set the tofu aside to drain for half an hour.

Mix together in a small bowl, the balsamic vinegar, water, liquid aminos, oil, maple syrup, and seasonings.

Do not add the cornstarch just yet, you will be adding this to the left over marinade just before drizzling onto the kebobs.

After about a half an hour, cut the tofu block into small bite sized pieces, about 1/2 to 1/4 inch blocks.

Add the small bite sized pieces to a shallow dish, pour the marinade mixer over the tofu, cover and place into the refrigerator for a few hours.

Once the tofu is done marinading.

Husk the fresh corn cobs and add to a pot of water.

Once the water is boiling, turn the heat down to a simmer and cover the pot, cook for 20 minutes.

After 20 minutes remove the pot from the heat, remove the cobs, placing them on a plate to cool.

Next add a little oil to a large skillet and heat this up on a medium high heat.

Remove the tofu from the refrigerator and add the tofu to the skillet, sauteing for about 7 to 10 minutes or until the tofu starts to brown, set aside once done.

Preheat the oven to 400° F.

Prepare a baking sheet with parchment paper and set aside.

Clean and dice the peppers, potatoes, and squash, set aside.

Wash the fresh mushrooms and remove the stems, set aside.

Cut the corn on the cobs into small 1 inch pieces and set aside.

Assembling the Vegetable Tofu Kebobs

Add all your vegetables and tofu to the skewer in any order you prefer.

Place the kebobs onto a parchment line baking sheet.

Sprinkle a little cornstarch into the tofu marinade and blend until well combined.

Pour the marinade over the kebobs along with a drizzle of oil.

Use a brush to make sure all the vegetables are covered.

Place the baking sheet into the oven and bake for 20 minutes.

After 20 minutes, remove the baking sheet from the oven, twist or flip the kebobs and return the baking sheet back to the oven.

Bake for 20 minutes, then remove from the oven and serve.

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