These rainbow tofu kebabs are not only beautiful, they're extra flavorful and satisfying! Even kids will want to eat their veggies, and ask for more, with these simple yet delicious kebabs!
Servings 8skewers
Calories 48kcal
Author Michelle Cehn | World of Vegan
Ingredients
Marinated Super-Firm Tofu16 oz - 20 oz, cubed into kabob-size pieces
8cherry tomatoes
1orange bell pepper
1smallyellow squashor yellow bell pepper
1smallzucchiniand/or green bell pepper
½red onion
4smallpurple potatoessliced in half
Kabob Marinade Ingredients:
½cupsoy sauce
¼cupwater
2teaspoonssesame oil
1tablespoonvegan worcestershire sauce
1tablespoonbrown sugar
½tablespoongarlic powder
⅛teaspoonminced ginger
Instructions
Advance prep: Marinate tofu at least 12 hours in advance of grilling (or up to three days).
Slice baby potatoes in half and place in a microwave safe bowl with 1 tablespoon of water. Cover with a paper towel and microwave for 2 minutes. Set aside and allow to cool.
Chop veggies into kebab-appropriate bite sized pieces.
Assemble kebabs in color order, interspersing tofu cubes throughout.
In a small bowl, add soy sauce, water, sesame oil, worcestershire sauce, brown sugar, garlic powder, and ginger and mix until combined into a marinade.
Brush kebabs with marinade, covering completely.
Place kebabs on a heated grill and cook, rotating and continuing to brush with marinade every few minutes as you grill until kabobs are grilled to your liking.