Dairy-Free Kebabsallad
Savor the vibrant flavors of our Dairy-Free Kebabsallad, a plant-based twist on classic kebab salad that's perfect for any occasion. Featuring extra-firm tofu as the protein-packed centerpiece, this recipe combines the smoky goodness of grilled vegetables like red bell pepper, zucchini, red onion, and cherry tomatoes with a zesty marinade of soy sauce, spices, and olive oil. Skewered and grilled to perfection, these kebabs are elevated with a creamy, dairy-free tahini lemon dressing that adds a tangy finishing touch. Quick to prepare and loaded with fresh parsley for a burst of freshness, this gluten-free, vegan-friendly dish is great for meal prep, summer gatherings, or weeknight dinners. Whether served as a main dish or paired with a crisp green salad, this recipe will add a colorful, healthy flair to your table!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 200 grams Cherry tomatoes
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Tahini
- 2 tablespoons Water
- 20 grams Fresh parsley
- 8 Wooden skewers
Instructions
Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
Cut the red bell pepper and zucchini into similar sized chunks. Peel and quarter the red onion.
In a large bowl, mix 2 tablespoons of olive oil, soy sauce, garlic powder, cumin, paprika, salt, and black pepper.
Add the tofu, red bell pepper, zucchini, red onion, and cherry tomatoes to the bowl and toss to coat evenly. Let marinate for at least 15 minutes.
While marinating, soak the wooden skewers in water to prevent burning during grilling.
Preheat your grill or grill pan over medium-high heat.
Thread the marinated tofu and vegetables onto the skewers, alternating between tofu and veggies.
Grill the skewers for about 10 minutes, turning occasionally, until the tofu is golden and the vegetables are charred.
While the kebabs are grilling, prepare the dressing by whisking together the tahini, lemon juice, remaining 2 tablespoons of olive oil, and water until smooth and creamy.
Finely chop the fresh parsley and sprinkle over the grilled kebabs.
Serve the grilled kebabs drizzled with the lemon-tahini dressing.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 33.6 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6377 mg | 491% | |
| Iron | 16088.7 mg | 89382% | |
| Potassium | 3028 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
