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Vegetable Tofu Kebobs
Lisa

Vegetable Tofu Kebobs

These Vegetable Tofu Kebobs are full of brightly colored vegetables with a sweet and smokey marinated tofu that is irresistible!
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Prep Time 30 minutes
Cook Time 40 minutes
Marinade time for tofu. 4 hours
Total Time 5 hours 10 minutes
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

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.

Method
 

Marinading the tofu
  1. Open the tofu and drain the liquid.
  2. Place the tofu block onto a couple towels and wrap.
  3. Set the tofu aside to drain for half an hour.
  4. Mix together in a small bowl, the balsamic vinegar, water, liquid aminos, oil, maple syrup, and seasonings.
  5. Do not add the cornstarch just yet, you will be adding this to the left over marinade just before drizzling onto the kebobs.
  6. After about a half an hour, cut the tofu block into small bite sized pieces, about 1/2 to 1/4 inch blocks.
  7. 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.
  1. Husk the fresh corn cobs and add to a pot of water.
  2. Once the water is boiling, turn the heat down to a simmer and cover the pot, cook for 20 minutes.
  3. After 20 minutes remove the pot from the heat, remove the cobs, placing them on a plate to cool.
  4. Next add a little oil to a large skillet and heat this up on a medium high heat.
  5. 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.
  6. Preheat the oven to 400° F.
  7. Prepare a baking sheet with parchment paper and set aside.
  8. Clean and dice the peppers, potatoes, and squash, set aside.
  9. Wash the fresh mushrooms and remove the stems, set aside.
  10. Cut the corn on the cobs into small 1 inch pieces and set aside.
Assembling the Vegetable Tofu Kebobs
  1. Add all your vegetables and tofu to the skewer in any order you prefer.
  2. Place the kebobs onto a parchment line baking sheet.
  3. Sprinkle a little cornstarch into the tofu marinade and blend until well combined.
  4. Pour the marinade over the kebobs along with a drizzle of oil.
  5. Use a brush to make sure all the vegetables are covered.
  6. Place the baking sheet into the oven and bake for 20 minutes.
  7. After 20 minutes, remove the baking sheet from the oven, twist or flip the kebobs and return the baking sheet back to the oven.
  8. 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