How To Make Vegetable Kabobs
Servings: 10 1 skewer
Calories: 277kcal
Equipment
- Grill
- Stovetop Grill Pan
- Skewers
Ingredients
- 2 Packages Tofu - Firm
- 1 Bottle Marirade - We used We Rub You Original Korean BBQ Sauce - Owned and operated by Korean American sisters Ann & Janet Chung.
- 2 Tablespoons Olive Oil
- Salt & Pepper - To Taste
Vegetables
- 1 Large Red Bell Pepper - chopped in big pieces, no larger than 1-inch
- 1 Large Orange Bell Pepper - chopped in big pieces, no larger than 1-inch
- 1 Large Yellow Bell Pepper - chopped in big pieces, no larger than 1-inch
- 1 Large Red Onion - chopped in big pieces, no larger than 1-inch
- 1 Package Baby Portobello Mushroom
- 2 Small Ears Sweet Corn - cut into fourths
- 12 Small Red Baby Potatos - parboil and cut in half
Instructions
Prepare Tofu
- Press tofu to drain excess water
- For the best favor marinate the tofu the night before; but at least 3 hours before grilling.
Prepare Grill Or Preheat Oven to 425 degrees
Prepare Veggie Skewers
- Cut tofu into 1- inch cubes
- Chop vegetables into bite size pieces. Toss in a little olive oil and sprinkle with salt and pepper
- Skewer the ingredients with 2 pieces of tofu to every skewer and lots of veggies
- Grill them over medium heat on a grill for 10 minutes and then flip. Cook until slightly charred and vegetables are tender. Depending on the size of your tofu and vegetables (we like our pieces extra large) about an additional 10 minutes
- If preparing in oven cook for 18 to 20 minutes
- Enjoy as is or server with a side of barbeque sauce for dipping
Nutrition
Calories: 277kcal | Carbohydrates: 43g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 267mg | Potassium: 1122mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1079IU | Vitamin C: 94mg | Calcium: 127mg | Iron: 3mg