Recipe for Grilled Tofu and Vegetable Skewers
Ingredients:
- 1 block extra-firm tofu, pressed and cubed
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 large onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- 8-10 mushrooms, whole or halved
- Olive oil, for brushing
For the Marinade:
- 1/4 cup soy sauce or tamari for a gluten-free option
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or agave nectar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- Juice of 1 lemon
Bamboo or metal skewers
Preparation:
- Marinate the Tofu:
- In a bowl, whisk together soy sauce, olive oil, maple syrup, minced garlic, smoked paprika, black pepper, and lemon juice.
- Add the cubed tofu to the marinade. Gently toss to coat all pieces evenly. Let it marinate for at least 30 minutes, preferably longer for deeper flavor.
- Prepare the Vegetables:
- Wash and cut the bell peppers, onion, zucchini, and mushrooms into chunks suitable for skewering.
- Assemble the Skewers:
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated tofu and vegetables onto the skewers, alternating between tofu and different vegetables.
- Grill the Skewers:
- Preheat the grill to medium-high heat.
- Lightly brush the grill with olive oil to prevent sticking.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and the tofu is slightly charred on the edges.
- Serve:
- Once cooked, remove the skewers from the grill and serve hot.
- Optional: Serve with a side of rice, quinoa, or a fresh salad.
Serving Suggestion: These Grilled Tofu and Vegetable Skewers are perfect for a summer BBQ or a healthy weeknight dinner. The smoky flavor from the grill complements the savory marinade, making this dish a delight for both vegans and non-vegans alike. Enjoy a colorful and tasty meal that’s as nutritious as it is delicious!
