I was big into making veggie kabobs last summer and this year these will be on the list. Tofu and Veggie kabobs! They’re versatile because you can add whatever veggies you like on the kabob and brush with your favorite sauce while cooking. They’re delicious and a fun way to make dinner. You add everything you want on the skewer, bake or grill, and top with your favorite sauce. Yum! Most of the cooking is just dicing the tofu and veggies, and then adding them to the skewer. I put rice in the rice cooker, and mixed chopped kale in to wilt while it was still warm. You could serve over salad, with rice or pasta, or a baked potato.
Tofu and Veggie Kabobs
1 block of extra firm veggies, cut into large cubes
2 zucchini, large slices
2 yellow squash, large slices
1 pack baby Bella mushrooms, only half really big ones
Sauce of choice
I used BBQ sauce on two, Koren BBQ sauce on two, and Hoisin Soy on two.
Brown rice and kale on the side
1. Preheat oven to 400* and drain tofu on paper towels.
2. Add mushrooms, sliced squash, and tofu on the skewers.
3. Place on a parchment lined pan and bake for 15 minutes, take out, brush both sides of each with your sauce of choice, and bake another 15 minutes.
4. Serve over brown rice and kale.