I love the ease of preparing this simple combination of colorful veggies and tofu cooked in store-bought vegan BBQ sauce. The presentation of these enticing kebabs is supremely delightful, sure to please both omnivores and vegans alike. (I have served variations of these flavorful kebabs many times and they always receive rave reviews!)
ABOUT THE RECIPE:
Prepared barbecue sauce slathered over sweet peppers, summer squash, mushrooms, and tofu makes a flavorful and satisfying, grillable vegan kebab.
Makes 4 to 5 servings
INGREDIENTS:
- 10 (ten to twelve-inch) bamboo skewers, soaked in water for 10 to 15 minutes, to prevent them from burning while cooking
- 12 mini sweet peppers (red, yellow and/or orange), seeded and cut in half, lengthwise
- 8 ounces white button or cremini mushrooms, halved
- 2 medium/small yellow summer squash, cut into thick slices
- 1 small zucchini, cut into thick slices
- ½ large sweet onion, cut into chunks (optional)
- 1 block (15 to 16 ounces) extra-firm regular tofu (refrigerated package or tub), drained very well and cut into 1½ -inch cubes (pressing first is not required, see note for substitutions)
- 1 cup prepared BBQ sauce (your favorite variety), plus more as needed
Preheat the oven to 400°F. Line a very large rimmed baking sheet with unbleached parchment paper.
Thread all of the veggies and tofu onto the soaked bamboo skewers, evenly dividing them as you go. Arrange the kebabs in a single layer on the prepared baking sheet. Spoon or brush 1 tablespoon of the BBQ sauce over each kebab. Tent with foil and bake for 30 minutes.
Remove the baking sheet from the oven. Spread the remaining BBQ Sauce (plus more if desired), over the kebabs. Bake for an additional 15 to 25 minutes. (See note for grilling instructions.) Put the pan on a wire rack and let the kebabs cool for 5 minutes. Serve 2 kebabs per person, with rice, mashed potatoes, or quinoa on the side.
- NOTE: If preferred, you can use cubed seitan or tempeh in place of the tofu.
- NOTE: If you are grilling, place the kebabs in a grill basket (preferred) or directly on the grill. Grill the kebabs over medium heat for about 20 minutes, or until the veggies are crisp-tender and the tofu is slightly golden in color. While the kebabs are grilling, rotate them often, frequently brushing them with additional barbecue sauce to keep them moist.
Ingredients
Directions
ABOUT THE RECIPE:
Prepared barbecue sauce slathered over sweet peppers, summer squash, mushrooms, and tofu makes a flavorful and satisfying, grillable vegan kebab.
Makes 4 to 5 servings
INGREDIENTS:
- 10 (ten to twelve-inch) bamboo skewers, soaked in water for 10 to 15 minutes, to prevent them from burning while cooking
- 12 mini sweet peppers (red, yellow and/or orange), seeded and cut in half, lengthwise
- 8 ounces white button or cremini mushrooms, halved
- 2 medium/small yellow summer squash, cut into thick slices
- 1 small zucchini, cut into thick slices
- ½ large sweet onion, cut into chunks (optional)
- 1 block (15 to 16 ounces) extra-firm regular tofu (refrigerated package or tub), drained very well and cut into 1½ -inch cubes (pressing first is not required, see note for substitutions)
- 1 cup prepared BBQ sauce (your favorite variety), plus more as needed
Preheat the oven to 400°F. Line a very large rimmed baking sheet with unbleached parchment paper.
Thread all of the veggies and tofu onto the soaked bamboo skewers, evenly dividing them as you go. Arrange the kebabs in a single layer on the prepared baking sheet. Spoon or brush 1 tablespoon of the BBQ sauce over each kebab. Tent with foil and bake for 30 minutes.
Remove the baking sheet from the oven. Spread the remaining BBQ Sauce (plus more if desired), over the kebabs. Bake for an additional 15 to 25 minutes. (See note for grilling instructions.) Put the pan on a wire rack and let the kebabs cool for 5 minutes. Serve 2 kebabs per person, with rice, mashed potatoes, or quinoa on the side.
- NOTE: If preferred, you can use cubed seitan or tempeh in place of the tofu.
- NOTE: If you are grilling, place the kebabs in a grill basket (preferred) or directly on the grill. Grill the kebabs over medium heat for about 20 minutes, or until the veggies are crisp-tender and the tofu is slightly golden in color. While the kebabs are grilling, rotate them often, frequently brushing them with additional barbecue sauce to keep them moist.
Notes
