I have been dreaming up these tofu veggie kebabs for quite some time now.
Because things on sticks are way more fun than things NOT on sticks. Am I right? Think about it:
- Popsicles
- Cake pops
- Those potato spirals on a stick you get at events…
- Lollipops
- Cotton candy
- Ice cream cones… well… it’s not a stick but you get it
Sticks = FUN!
Also, since I stayed with my parents for a month this summer, and basically all they do is BBQ I was in the market for some new BBQ faaaaves that weren’t just straight up vegetables.
OR straight up vegetables on a stick. Straight up vegetables on a stick is only slightly more fun than straight up vegetables… but marginally.
So after I created pretty much the best sauce ever this summer, I knew I was on to something. And I knew, just KNEW it was gonna be delish on kebabs.
I finally got around to making these last week and let me tell you they did NOT disappoint.
Vikram said they may be the best thing I’ve ever made. Yup. That’s right folks. The BEST thing I’ve ever made. Now, I have to be honest, I didn’t even BBQ these because #apartmentlife but even roasted in the oven they were BOMB.
And so, so simple.
The most arduous thing really was manually putting each veggie on the kebab. Which takes more time than I realized. I kind of did it in intervals. I would place the veggies/tofu on the kebab, then run off and wrangle Satya. Place more veggies and tofu on another kebab, and go grab her before she could get into something like, oh, I donno our ground coffee beans.
The only thing more terrifying than a 10 month old walking around, is a 10 month old walking around hopped up on coffee grinds!
So for this recipe
I used:
- Peppers
- Onions
- Zuchinni
- Mushrooms
- Tofu
But I think you could get creative and use whatever veggies you have on hand, that are seasonal and cater to your taste! Careful with things like sweet potato (I did think of this, but trying to stab a wooden kebab through a hardAF sweet potato just seems impossible).
I also think you could sub tofu for tempeh if you like tempeh.
So all you need to do for this recipe is pre-heat the oven to 350, and line a baking sheet with parchment paper.
Cut your veggies into about 1-inch squares (ish) they can be slightly bigger or smaller. Place them in a bowl with 1-2 tbsp of avocado/coconut oil and a pinch of salt. Swish them around so they get nicely coated with oil, and set aside.
Chop your tofu into nice, even cubes – again about 1-inch squared (ish) if possible. If they are too small the stick with break them into pieces and you’ll be sad! Place them in a bowl, and whip up a batch of my “sauce that never ends.” Pour the sauce over the tofu.
Now begins the kebab-ing.
Which is obviously the word which describes how one places the veggies on the kebab. Kebab-ing. Look it up. I kind of put things on in random order, but felt it worked well to put about 3 pieces of tofu per kebab which resulted in 10 kebabs.
yummm.
There’s no hard and fast order to how to put things on. Just stick those veggies on as you’d like. Live a little. Put two peppers in a row. Go crazy.
Once the kebab-ing is done, place kebabs neatly on the baking sheet. You will likely have left over sauce which I HIGHLY recommend you slather all over those kebabs. Then place in the oven for about 15-20 minutes, let cool and eat!
I ate these on their own but think they would be delicious with a side of potatoes, sweet potatoes or a side salad.
If you make this recipe PLEASE let me know how you liked it! Tag me on Instagram @melissasinghwellness or use the hashtag #yogifuel. And, of course, leave a comment below.
As always,
Nom Nom Namaste
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
skewers
|
- 1 block Extra Firm Tofu
- 1 Batch The Sauce That Never Ends
- 1 large zuchinni
- 1 pack mushrooms
- 1 medium onion
- 2 medium peppers
Ingredients
|
|
- Preheat the oven to 350.
- Chop up your tofu into approximately 1 inch cubes. Chop your veggies into approx 1 inch or more cubes(ish) they obviously wont all be cubey... but, big enough that the skewer can fit in the middle and not break the veggie!
- Whip up a batch of The Sauce That Never Ends, and pour it all over your tofu.
- Begin the kebabing process, by placing veggies and tofu on the kebab stick. I did about 3-4 veggies them a tofu, and alternated this way, which translated to about 3 tofu cubes/kebab. Place each kebab on a parchment lined baking sheet.
- Once each skewer has been filled, you will likely have extra sauce! Using a basting brush, brush the rest of the sauce over the veggies.
- Put in the oven for about 15-20 minutes. Remove and let cool for 5 minutes before eating. You can eat these as is, or serve with rice, sweet potato fries, or salad!
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