Vegetable Tofu Kebobs
These Vegetable Tofu Kebobs are full of brightly colored vegetables with a sweet and smokey marinated tofu that is irresistible!
Ingredients
Marinade
- 3 Tbsp Liquid Aminos
- 1 Tbsp Balsamic Vinegar
- 2 tsp Oil I used avocado oil.
- 1 Tbsp Real Maple Syrup
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/4 tsp Ground Pepper
- 1/4 tsp Smoked Paprika
- 1/4 Cup Water
Kebobs
- 2 Cobs Corn
- 1 8 oz. Package Mushrooms White or Baby Portabella
- 1 Small to Medium sized Squash I used zucchini, but any yellow squash will work well.
- 1 Bell Pepper I love using red, yellow, or a orange pepper.
- 1 3lb. Package Red or Yellow Small Potatoes You can use a larger potato and cut into bite sized cubes.
- 1 16 oz. Package Extra Firm Tofu Can use a super firm tofu.
- Oil I used avocado oil to drizzle on the kebobs before baking.
Instructions
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.
Notes
Some of the different vegetables and fruits to try:
-
- Onions
- Fresh Garlic Cloves
- Eggplant
- Sweet Potato
- Pineapple
- Apples
- Grapes
- Pears
- Peaches