Grilled tofu and vegetable kebabs

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 681, total fat 55 G., saturated fats 7 G., proteins 16 G., carbohydrates 38 G., fiber 6 G., cholesterol 0 mg, sodium 934 mg, sugar 10 G.

Tofu and vegetable kebabs are a quick and delicious summer grilling dish. Using a variety of seasonal vegetables (zucchini, squash, bell peppers, red onions) and a savory herb marinade that also doubles as a dressing, these vegetarian kebabs are packed with rich flavor. Serve with warm flatbreads.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 block (400 g) extra-firm tofu, patted dry
1 medium zucchini (about 200g), cut into 12 1cm thick slices.
1 medium yellow zucchini (about 200 g), cut into 12 1 cm thick circles.
1 medium red onion, cut into 12 4cm pieces.
1 red bell pepper, cut into 12 4cm pieces.
2/3 cup Italian parsley, chopped
2 tsp dried oregano
2 tbsp finely chopped shallots
2 tsp. crushed garlic
2 teaspoons of honey
6 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil, plus extra for greasing grill grates
0.5 cups toasted pine nuts (about 60 g)
Warm flatbreads (naan or pita), for serving
Special equipment: 4 wooden or metal skewers, 30 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, zucchini, yellow zucchini, wine vinegar, honey, sweet pepper, pine nuts, oregano

Cooking the dish according to the recipe:

If you are using wooden skewers, soak them in water for 30 minutes.
Cut the tofu into 12 equal pieces, making 2 cuts on the short side and 3 cuts on the long side; each piece will be a 3x5 cm rectangle. Place the tofu pieces on a paper towel-lined plate, cover with another paper towel, and press gently to remove excess water.

Thread a piece of tofu vertically onto a skewer, then alternately thread zucchini, squash, red onion, and bell pepper. Repeat two more times, ending with the bell pepper. There should be three pieces of each ingredient on each skewer. Gather the remaining skewers and place them on a rimmed baking sheet or large serving platter.
To make the marinade and sauce, combine the parsley, oregano, shallot, garlic, honey, vinegar, oil, 2 teaspoons salt, and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set aside for serving.
Brush the kebabs with the remaining marinade, coating the vegetables and tofu on all sides. Season with salt and pepper.
Preheat the grill to medium-high heat. Brush the grill grates with olive oil and cook the kebabs, covered, turning occasionally, until the tofu has grill marks and the vegetables are cooked through and lightly charred around the edges, 16 to 20 minutes.
Transfer the skewers to a platter and drizzle with the pine nut and herb sauce. Serve with warm flatbreads.

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