These vegan tofu kebabs are made with marinated tofu and lots of colorful and flavorful vegetables. You'll thread everything on skewers and cook them to perfection. Cook this easy dinner on the grill or in the oven!
Prepare the marinade by combining the ingredients (reserving some fresh chopped parsley to serve over cooked kabobs) and stirring it together.
Add the tofu. Stir gently to coat. Then cover and refrigerate for an hour or up to 8 hours.
For the Kabobs
Skewer Prep work: Soak about 10 wood skewers in water for 20 minutes. Press tofu (see notes) then cut it into 1" pieces. Cut the vegetables into skewer-size pieces. Wash and pat dry the mushrooms (which we'll be skewering whole)
Immediately before cooking, heat your grill to medium heat.
Thread the marinated tofu and vegetables on the skewers and brush with any leftover marinade.
Place skewers on the heated grill. Turn occasionally, to make sure veggies don't burn. Cook for 5 to 7 minutes on each side, until the vegetables are tender.
Transfer skewers to a serving platter. Brush with additional marinade and top with more chopped fresh parsley. Serve with rice or a salad.
Notes
To press tofu:Manual Press — Wrap the block of tofu in a kitchen towel and place something heavy on top, such as a pan. Set it aside for 30 minutes or up to several hours.Tofu Press — If you have a tofu press, use it to press the tofu for at least 30 minutes, or up to 8 hours.Broiler Instructions: Preheat your broiler and spray a sheet pan with vegetable spray. Place skewers on the pan, allowing space between them. Cook for 3 to 5 minutes on each side until the tofu and vegetables are done. You can substitute Chimichurri Sauce for the marinade.