Grilling season isn’t just about hamburgers, steaks, and ribs. It’s also about another delight called shish kabobs. You know those rows of vegetables and meat and tofu on skewers? Take this vegan BBQ tofu kabobs recipe for example. Yes, it is our first vegan recipe. Will it start a trend on Smell My Kitchen? Welllll it might. We really enjoyed our dinner when we did those tofu kabobs and the healthier we eat, the more vegan recipes we think about that we want to try.
The only thing that makes us reject some ideas is because of kids. are. difficult. Surprisingly I think we’ve made enough tofu recipes in the past 5 months to lure them into eating it and, even better, like it. Our big guy, pictured over here, is the most difficult of our kids and as you can see he ate everything.
The middleman also loved it. When Chantal told him to eat one last piece of potato, he took a big piece of tofu and said “mom, I’m going to eat this instead ok?! It’s so good!”. Well for someone who used to eat whole potatoes when he was a baby, he came a long way in his food adventure!
Since you will be doing those vegan BBQ tofu kabobs on the grill, it is easy to burn wooden skewers. A tip to help prevent your wooden skewers from burning is to let them soak in water for about 30 minutes before using them. They will accumulate enough humidity to keep them almost intact, or at least not catch on fire.
This recipe would also be amazing with a nice peanut sauce or a teriyaki sauce. Let the tofu marinate at least 1 hour in the sauce and use the rest of it on the kabobs as they finish cooking.
Here is a quick and easy teriyaki sauce:
- 2 tablespoons of flour
- 1 tablespoon of water
- 1/2 cup white sugar
- 1/2 cup of soya sauce
- 1 clove of garlic, minced
- 1/4 cup cider vinegar
- 1/2 teaspoon of ginger
- 1/2 teaspoon onion powder
- Salt and pepper to taste
(put all ingredients in a shaker or mix with a mixer, then let simmer 5 minutes until sauce thickens)
And here’s the recipe for those perfect vegan BBQ tofu kabobs:
- 2 cups of ketchup
- ¼ cup soya sauce
- ½ cup brown sugar
- 2 tablespoons of lemon
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Shish Kabob:
- 10 wooden or metal shish kabob skewers
- 1 350 g of extra firm tofu
- 3 bell peppers, cut into 1-inch squares
- 2 cups of white mushrooms, cut in half
- Pam BBQ spray
- 2 small onions cut into 1-inch pieces
- cherry tomatoes
- If using wooden skewers, let them soak in water for at least 30 minutes before cooking.
- With a paper towel, pat dries the tofu.
- Cut Tofu into one-inch squares and let marinate in the sauce for at least 1 hour before using.
- Skewer vegetables and tofu, alternate them as you wish.
- Spray your grill with some Pam BBQ spray, this way your shish kabobs won’t stick.
- Preheat your BBQ to 450 degrees.
- Put your shish kabobs on the BBQ for about 10 minutes, brush on some leftover sauce and turn for another 5-10 minutes.