Vegetarian Grilled Beef Kebab
Discover the perfect plant-based twist on a classic favorite with this Vegetarian Grilled "Beef" Kebab recipe! Crafted with protein-rich extra-firm tofu, juicy portobello mushrooms, and an array of vibrant vegetables like red bell peppers, zucchini, and red onions, these kebabs are marinated in a bold, smoky blend of olive oil, soy sauce, smoked paprika, and balsamic vinegar for maximum flavor. Grilled to perfection, they deliver charred, savory bites that are both satisfying and meat-free. Ideal for summer cookouts, these skewers are easy to make, packed with nutrients, and beautifully customizable. Serve them with a sprinkling of fresh lemon juice for added brightness—perfect alongside grain salads, pita, or dips like hummus. Whether you're vegetarian or simply seeking a fresh barbecue alternative, this recipe guarantees a crowd-pleasing dish with all the smoky, grilled goodness you love!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 cups portobello mushrooms
- 1 whole red bell pepper
- 1 large zucchini
- 1 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon lemon juice
- 12 pieces wooden skewers
Instructions
Drain the tofu and cover it with a clean kitchen towel. Press it by placing a heavy object on top to remove excess water for about 10 minutes.
Cut the pressed tofu into 1-inch cubes.
Clean the portobello mushrooms and cut them into 1-inch pieces.
Core and cut the red bell pepper into chunky pieces equivalent to the mushrooms.
Slice the zucchini into thick rounds, about 1/2 inch thick.
Peel the red onion and cut into 1-inch pieces.
In a large bowl, combine olive oil, soy sauce, balsamic vinegar, smoked paprika, ground cumin, garlic powder, black pepper, and salt. Mix well to form the marinade.
Add the tofu, mushrooms, bell pepper, zucchini, and onion to the bowl and gently toss to coat all pieces with the marinade. Let it sit for 15-20 minutes.
Preheat your grill to medium-high heat.
While the grill heats up, soak the wooden skewers in water to prevent them from burning.
Thread the marinated tofu and vegetables onto the skewers, alternating the ingredients for a colorful presentation.
Grill the kebabs for about 10-15 minutes, turning occasionally, until the vegetables are tender and charred in spots, and the tofu is heated through.
Remove from the grill and drizzle with lemon juice before serving.
Serve the kebabs immediately with your choice of sides.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2259 mg | 98% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 27.9 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1544 mg | 119% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3521 mg | 75% | |
*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.
