Vegetarian Juicy Pork Kebab
Satisfy your barbecue cravings with these creative and mouthwatering *Vegetarian Juicy Pork Kebabs*! This plant-based twist on the classic skewer boasts a flavorful combination of firm tofu, hearty chickpeas, and a smoky seasoning blend featuring liquid smoke, smoked paprika, and barbecue sauce. The mixture is shaped into tender, juicy "pork" patties, threaded alongside vibrant bell peppers and sweet cherry tomatoes, and grilled to perfection. Perfect for a quick weeknight dinner or a meat-free cookout, these kebabs are bursting with smoky, savory goodness while staying completely vegan-friendly. Ready in just 45 minutes, they're a delightful and protein-packed option for anyone looking to explore meatless grilling! Serve with your favorite dipping sauce or a crisp side salad for an unforgettable meal.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 can (400 grams) chickpeas
- 1 teaspoon liquid smoke
- 2 tablespoons soy sauce
- 3 tablespoons barbecue sauce
- 1 medium, diced red onion
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large, cut into chunks bell pepper
- 12 whole cherry tomatoes
- 8 pieces wooden skewers
Instructions
Begin by pressing the tofu: Wrap the tofu block in a clean kitchen towel, place it on a flat surface, and put a heavy skillet or pan on top. Let it sit for 15 minutes to remove excess moisture.
Drain and rinse the chickpeas from the can. In a food processor, combine the drained chickpeas, pressed tofu, liquid smoke, soy sauce, barbecue sauce, diced red onion, garlic powder, smoked paprika, cumin, and cornstarch. Season with salt and black pepper.
Pulse the mixture in the food processor until it is well combined but still slightly chunky, mimicking the texture of ground pork.
Wet your hands slightly to prevent sticking and shape the mixture into small, round patties that are about bite-sized.
Thread the shaped 'pork' patties onto wooden skewers, alternating with chunks of bell pepper and whole cherry tomatoes.
Heat a grill pan over medium heat and add the olive oil. Once hot, place the skewers in the pan.
Cook the skewers for about 3-4 minutes on each side or until they start to brown and get crispy on the edges, ensuring you turn them gently to cook evenly.
Once cooked through, remove the skewers from the pan and let them rest for a minute before serving.
Serve the vegetarian kebabs hot, perhaps with a side of dipping sauce or over a bed of salad for a complete meal.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 57.2 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3150 mg | 67% | |
*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.
