Vegetable Kabobs

Name: Vegetable Kabobs
Yield: Makes 6 large kabobs
Ingredients: 12 pieces red onion (each piece about 1 inch/3 cm); 12 thick slices zucchini; 12 cherry tomatoes; 12 squares red bell pepper (each square about 1 inch/3 cm); 18 cubes extra-firm tofu (each cube about 1 inch/3 cm), marinated for at least 6 hours (see Tofu or Tempeh Marinade); 12 mushrooms, quartered

Preparation info

Makes
6
large kabobs

Difficulty
Medium

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

These kabobs can be cooked on a grill or baked in the oven. If you grill, use a low temperature and avoid blackening the food. The marinade is absorbed by the tofu, providing a burst of flavor. Serve it with cooked brown rice or another whole grain on the side.

Ingredients

18 cubes extra-firm tofu (each cube about 1 inch/3 cm), marinated for at least 6 hours (see Tofu or Tempeh Marinade)
12 mushrooms, quartered

Main course
Gluten-free
Vegan

Method

Thread the tofu and vegetables tightly on six 10- or 12-inch (25–28 cm) metal or soaked bamboo skewers, alternating each item. Drizzle any extra marinade over the skewers. Cook on an indoor or outdoor grill or put on a baking sheet six inches (15 cm) below the broiler for 10 minutes, turning once. Avoid blackening the food.