ABOUT THE RECIPE:
I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.
Makes 4 to 6 servings
INGREDIENTS:
KEBABS
12 to 16 bamboo skewers
2 medium sweet red or orange peppers, cut in chunks
1 large sweet yellow or orange pepper, cut in chunks
10 ounces cremini mushrooms, sliced in half (if large)
1 large (or 2 medium) zucchini, sliced
2 medium sweet onions, cut in chunks
1 3/4 cups grape tomatoes
2 packages (7 to 8 ounces), each baked teriyaki-flavored tofu, cut in cubes (see note)
3 tablespoons, plus 1 teaspoon extra-virgin olive oil (see note)
Freshly ground pepper, to taste
TERIYAKI SAUCE
3 tablespoons firmly packed dark brown sugar
3 tablespoons tamari
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
INSTRUCTIONS:
Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow to soak for 20 to 30 minutes. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.
Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently with clean hands until all of the veggies are evenly coated with oil.
Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.
Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.
Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.
Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu. Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden. To serve, put 2 skewers on each plate. Collect the sauce that has dripped to the bottom of the pan with a small spoon, and drizzle it over the top of each kebab.
Chef's Note: You may also use plain extra-firm tofu that has been well-drained and pressed, cut into cubes and tossed with 2 teaspoons tamari and 1 teaspoon oil, in place of the baked teriyaki tofu, if desired. Proceed with recipe as directed.
Chef's Note: To lower the fat content of this recipe, you may use 2 tablespoons of olive oil to coat the veggies, instead of the 3 tablespoons.
Chef's Note: If you prefer extra sauce on your kebabs, simply double the sauce recipe. Proceed as directed.
Ingredients
Directions
ABOUT THE RECIPE:
I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.
Makes 4 to 6 servings
INGREDIENTS:
KEBABS
12 to 16 bamboo skewers
2 medium sweet red or orange peppers, cut in chunks
1 large sweet yellow or orange pepper, cut in chunks
10 ounces cremini mushrooms, sliced in half (if large)
1 large (or 2 medium) zucchini, sliced
2 medium sweet onions, cut in chunks
1 3/4 cups grape tomatoes
2 packages (7 to 8 ounces), each baked teriyaki-flavored tofu, cut in cubes (see note)
3 tablespoons, plus 1 teaspoon extra-virgin olive oil (see note)
Freshly ground pepper, to taste
TERIYAKI SAUCE
3 tablespoons firmly packed dark brown sugar
3 tablespoons tamari
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
INSTRUCTIONS:
Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow to soak for 20 to 30 minutes. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.
Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently with clean hands until all of the veggies are evenly coated with oil.
Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.
Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.
Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.
Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu. Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden. To serve, put 2 skewers on each plate. Collect the sauce that has dripped to the bottom of the pan with a small spoon, and drizzle it over the top of each kebab.
Chef's Note: You may also use plain extra-firm tofu that has been well-drained and pressed, cut into cubes and tossed with 2 teaspoons tamari and 1 teaspoon oil, in place of the baked teriyaki tofu, if desired. Proceed with recipe as directed.
Chef's Note: To lower the fat content of this recipe, you may use 2 tablespoons of olive oil to coat the veggies, instead of the 3 tablespoons.
Chef's Note: If you prefer extra sauce on your kebabs, simply double the sauce recipe. Proceed as directed.
