Sunday nights have basically become a vegan recipe night in my house. Most of my family is vegan or vegetarian, and Sundays tend to be the night that we can all get together and have a family meal. Instead of resorting to takeout all of the time, I've started using them as my recipe testers (and so far they haven't minded one bit).
With it being summer, I've been on a grill kick, specifically kabobs. I've made veggie kabobs plenty of times, but I decided to try something little different and add tofu to the mix. I decided to go with an Asian-inspired, spicy sriracha marinade. I hope you enjoy!
Here's what you'll need:
For the kabobs:
-1 package (12 oz) of extra firm tofu, pressed and cut into squares about 1 1/2" by 1/2" (1 package makes about 16 pieces)
-1 zucchini (green), sliced about 1/2" thick
-1 summer squash (yellow), sliced about 1/2" thick
-1 package of small (baby bella) mushrooms
-1 package of grape tomatoes (will only use about half)
-1 yellow onion cut into quarters
-Kabob sticks (soak in water before assembling to prevent burning)
For the marinade:
-2 cloves of garlic, chopped
-1/4 cup olive oil
-1 tbsp natural deli mustard
-1/4 cup fresh lime juice
-1/8 cup Bragg's liquid aminos
-3 tbsp sriracha
-1/2 tsp sesame seeds
1) Whisk together all of the marinade ingredients in a large bowl. Add in the tofu (make sure it all gets completely covered) and let marinade for at least 1 hour.
2) Assemble kabobs as you desire. I put one piece of each vegetable and two pieces of tofu per kabob sometimes doubling up on onions or mushrooms.
3) Grill the kabobs for about 4 minutes on each side (8 minutes total).
4) Serve and enjoy!
We decided to add a side, a pasta salad with arugula, strawberries, and a raspberry walnut dressing. Feel free to add any sides you'd like. Let me know what you think, and don't forget to subscribe to e-mail updates below!