Vegan Classic Grilled Kebab
Savor the smoky, charred perfection of this Vegan Classic Grilled Kebab recipe, a vibrant plant-based twist on a summertime favorite. Featuring protein-packed extra firm tofu and a colorful medley of zucchini, red bell pepper, red onion, button mushrooms, and juicy cherry tomatoes, these kebabs are marinated in a rich blend of olive oil, soy sauce, lemon juice, garlic, and aromatic spices like smoked paprika, cumin, and coriander. Perfectly threaded on wooden skewers and grilled to tender, flame-kissed perfection, they make for a crowd-pleasing, healthy option that's ideal for barbecue gatherings or weeknight dinners. Garnished with fresh parsley and served hot, these vegan kebabs shine as a standalone meal or a flavorful accompaniment to salads, grains, or your favorite dipping sauces. Keywords: vegan kebabs, plant-based grilling, tofu skewers, barbecue vegetables, healthy grill recipes.
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 large Red onion
- 8 oz Button mushrooms
- 1 pint Cherry tomatoes
- 3 tbsp Olive oil
- 2 tbsp Soy sauce
- 2 tbsp Lemon juice
- 3 Garlic cloves
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Black pepper
- 0.5 tsp Salt
- 0.25 cup Fresh parsley
- 12 Wooden skewers
Instructions
Press the tofu for approximately 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
Cut the zucchini into thick half-moons, slice the red bell pepper into 1-inch pieces, and quarter the red onion.
Clean the button mushrooms and leave them whole. Set all the vegetables aside.
In a bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic cloves, smoked paprika, ground cumin, ground coriander, black pepper, and salt to make the marinade.
Add pressed tofu and chopped vegetables (zucchini, red bell pepper, red onion, mushrooms) to the marinade. Toss to coat evenly. Let it marinate for at least 15 minutes (up to 2 hours for deeper flavor).
While vegetables and tofu are marinating, soak wooden skewers in water to prevent burning during grilling.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated tofu, vegetables, and cherry tomatoes onto the soaked skewers, alternating between the different types.
Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning frequently until the vegetables are tender and have slightly charred edges.
Garnish kebabs with freshly chopped parsley before serving.
Serve your vegan kebabs hot as a standalone dish or paired with a favorite salad, grain, or dipping sauce.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 41.4 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2920 mg | 225% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3767 mg | 80% | |
*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.
