Vegan Mixed Kebab
Savor the vibrant flavors of this Vegan Mixed Kebab, a plant-based spin on the classic skewer dish that's perfect for grilling season! Packed with colorful vegetables like bell peppers, zucchini, cherry tomatoes, and hearty cubes of marinated tofu, this recipe is a feast for the eyes and the palate. A zesty marinade made with olive oil, lemon juice, soy sauce, and a hint of smoked paprika infuses every bite with bold, smoky, and slightly sweet notes. Whether cooked on an outdoor grill or a stovetop grill pan, these kebabs are beautifully charred in just 15 minutes for an irresistible smoky aroma. Ideal as a main course or party appetizer, serve these kebabs with your favorite dipping sauce, over fluffy rice, or on a refreshing salad to complete the meal. This dish is not just a crowd-pleaser; it’s also gluten-free, dairy-free, and packed with protein, making it a go-to for health-conscious and vegan eaters alike.
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Recipe Information
Ingredients
- 300 grams firm tofu
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 2 medium red onion
- 1 large zucchini
- 200 grams cherry tomatoes
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 8 wooden skewers
Instructions
Drain and press the firm tofu to remove excess moisture. Cut into 1-inch cubes.
Chop the red bell pepper, yellow bell pepper, and green bell pepper into 1-inch pieces.
Peel and cut the red onions into thick wedges.
Slice the zucchini into 1/2-inch thick rounds.
Peel and mince the garlic cloves.
In a large bowl, combine olive oil, lemon juice, soy sauce, maple syrup, minced garlic, smoked paprika, cumin powder, black pepper, and salt to create the marinade.
Add the tofu cubes to the marinade and let them sit for at least 15-20 minutes, stirring occasionally to ensure even coating.
If using wooden skewers, soak them in water during the marination time to prevent burning on the grill.
Preheat the grill or stovetop grill pan over medium-high heat.
Thread the marinated tofu, red onion wedges, zucchini slices, bell peppers, and cherry tomatoes onto the soaked wooden skewers, alternating and distributing the vegetables evenly.
Lightly oil the grill grates to prevent sticking.
Place the kebabs on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to ensure even cooking and grill marks.
Remove from the grill once the tofu and vegetables are nicely charred and cooked through.
Serve immediately with a side of your favorite dipping sauce or over a bed of rice or salad.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6565 mg | 285% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 61.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3314 mg | 71% | |
*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.
