GRILLED VEGGIE KEBABS WITH POTATOES & TOFU

on Monday, 01 January 2018. Posted in Recipes

GRILLED VEGGIE KEBABS WITH POTATOES & TOFU

Credits:

(C) reelflavor.com
Happy 2018! Here's a recipe to start the new year with some sizzle. These glazed Grilled Veggie Skewers are packed full of colorful vegetables like bell peppers, purple onion, zucchini, mushrooms, roasted Garlic Herb Potatoes, and marinated tofu cubes, all slathered in a sweet maple BBQ glaze. Mmmm!

This versatile dish can be served on skewers for an easy finger-food appetizer, as a tasty side next to a veggie burger, or on a bed of rice, quinoa, or couscous for an easy and elegant entrée! And it adapts nicely to being cooked on the barbeque or in the oven, so you can enjoy these beauties all year long. Now let’s enjoy some vegan BBQ!

Ingredients (Marinade & Glaze)

  • 1/4 cup maple syrup
  • 3 Tbsp. soy sauce
  • 2 Tbsp. bbq sauce
  • 1 Tbsp. sriracha
  • 1/2 Tbsp. olive oil
  • Pinch of garlic powder
  • Veggie Skewers
  • 1/2 lb. small potatoes
  • 1 14 oz package extra-firm tofu
  • 1 small zucchini, chopped 
  • 1 large bell pepper, cut
  • 4-5 large mushrooms, cut
  • 1/4 red onion, cut into large chunks

Instructions

1. Mix together marinade ingredients.
2. Chop tofu into large ¾" -1" cubes, marinate for 1-2 hours.
3. Preheat oven to 450° F.

4. Prepare potatoes according to the package instructions. Place foil on a large baking tray, and prepared potatoes on top. Bake for 10 minutes.
5. When ready, remove from oven and move potatoes to one side of the baking tray. Line the other side with parchment paper and arrange the tofu cubes. Return to oven and bake for 15 minutes. Flip tofu and stir potatoes before baking for another 10 minutes.
6. While tofu and potatoes bake, heat remaining marinade in small saucepan over medium heat. Simmer gently for 5 minutes or until slightly thickened.
7. Spray a grill top with a light coat of oil. Lightly precook vegetables for about 5 minutes until slightly tender. Add salt, to taste.
8. Assemble your skewers by beginning and ending with a piece of tofu or potato (this will prevent veggies from slipping off the skewers), alternate skewering a variety of veggies, tofu, and potatoes, making sure to have an equal amount of each food per skewer.
9. Brush assembled skewers with glaze and grill until veggies are tender. Pour any remaining glaze over skewers and serve over a bed of rice.

For more great recipes like this one, visit Brittany at ilovevegan.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

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