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This is a very simple recipe for a fresh, healthy, and colorful meal. You can mix and match whatever veggies are your favorites. Food on a stick is always fun no matter where you eat it. Enjoy!

Spicy Balsamic Tofu Veggie Kebabs [Vegan]

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Calories

66

Serves

8 kebabs

Ingredients You Need for Spicy Balsamic Tofu Veggie Kebabs [Vegan]

  • 1 block extra-firm tofu, pressed and drained
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. gluten-free tamari
  • 1 Tbs. vegetable oil
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • 2 garlic cloves, minced
  • ¼ cup low-sodium vegetable broth
  • 2 small zucchini, cut into rounds
  • 2 bell peppers, seeded and cut into squares
  • 1 red onion, cut into small chunks
  • 8 cherry tomatoes

How to Prepare Spicy Balsamic Tofu Veggie Kebabs [Vegan]

  1. Cut the tofu into cubes. Combine the vinegar, tamari, oil, spices, garlic and broth in a bowl. Marinate the tofu in the mixture for at least 30 minutes. Reserve a bit of the marinade and in another bowl, marinate the veggies for no longer than 10 minutes. While you are waiting, you can soak your bamboo skewers in water for at least 30 minutes so they don’t burn on the grill.
  2.  Grill the tofu either on your outdoor grill or in a grill pan over high heat until browned and cooked, about 4 minutes per side. On each skewer, arrange the vegetables in whatever pattern makes you happy. I put 2 pieces of tofu, 1 cherry tomato and 2 pieces of the remaining vegetables on each skewer. I used the zucchini rounds as bookends. Grill the skewers for about 4 minutes on each side until browned and tender but still fresh and crisp. Serve while hot. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Per Kebab: Calories: | Carbs: g | Fat: g | Protein: g | Sodium: mg | Sugar: g

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Nutritional Information

Per Kebab: Calories: 66 | Carbs: 5 g | Fat: 4 g | Protein: 5 g | Sodium: 263 mg | Sugar: 3 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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