GRILLED TOFU SKEWERS WITH SRIRACHA SAUCE
Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.
Provided by MOTTSBELA
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h25m
Yield 2
Number Of Ingredients 10
Steps:
- Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.
Nutrition Facts : Calories 301 calories, Carbohydrate 19.4 g, Fat 19.8 g, Fiber 5.2 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 2465.7 mg, Sugar 8.1 g
BBQ TOFU KABOBS
If you wish you can put pepper pieces, small onions or mushrooms between the tofu. If you haven't tried tofu, try this recipe you may surprise yourself and like It.
Provided by Bergy
Categories Lunch/Snacks
Time 8h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut tofu into 1 x 1 1/2" cubes and place in shallow dish.
- In a saucepan combine the tomato juice, oil, paprika, chili powder, oregano, thyme, mustard, Worcestershire sauce (be sure to use a brand that does not contain anchovies to make this recipe vegetarian), hot pepper, and salt & pepper.
- Heat until boiling.
- Brush all over the tofu so all sides are coated.
- Marinate at room temperature for 1 hour or you can marinate in the fridge for up to 8 hours.
- Thread tofu on four skewers.
- Place on greased grill and BBQ for about 20 minutes, turning occasionally.
Nutrition Facts : Calories 117, Fat 8.4, SaturatedFat 1.5, Sodium 65.4, Carbohydrate 3.4, Fiber 1.5, Sugar 1.4, Protein 9.6
GRILLED TOFU AND VEGETABLE SKEWERS
Tofu and vegetable kebabs are a fast and delicious summer grilling go-to. Using a variety of seasonal vegetables and a zesty herb marinade that does double-duty as a dressing makes this a colorful, crowd-pleasing dish for a cookout or other warm weather meal.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- If using wooden skewers, soak them in water for 30 minutes.
- Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry.
- To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
- To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
- Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
- Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
- Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.
TOFU & VEGETABLE SKEWERS RECIPE BY TASTY
Here's what you need: water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, sriracha, black pepper, firm tofu, pepper, onion, zucchini, wooden skewers
Provided by Merle O'Neal
Categories Dinner
Time 30m
Yield 4 skewers
Number Of Ingredients 13
Steps:
- Soak wooden skewers in a shallow dish filled with water to prevent burning.
- Place tofu on a paper towel-lined plate. Top with another paper towel and another plate. Microwave for 3 minutes.
- Slice tofu into 9-12 cubes and set aside
- Combine water, maple syrup, soy sauce, BBQ sauce, oil, garlic powder, Sriracha, and pepper then stir.
- Place tofu in the marinade and refrigerate for at least 1 hour.
- Remove tofu from marinade. Heat marinade over a low heat and cook for about 10 minutes, until it reduces and thickens.
- Assemble skewers, alternating between tofu and veggies.
- Heat a pan or grill and cook each skewer for 3-4 minutes per side.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 1 gram, Protein 11 grams, Sugar 13 grams
DEVILLED TOFU KEBABS
A low fat vegetarian kebab to bring out the devil in you
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 1h
Number Of Ingredients 10
Steps:
- Put the shallots or button onions in a bowl, cover with boiling water and set aside for 5 mins. Cook the potatoes in a pan of boiling water for 7 mins until tender. Drain and pat dry. Put tomato purée, soy sauce, oil, honey, mustard and seasoning in a bowl, then mix well. Toss the tofu in the marinade. Set aside for at least 10 mins.
- Heat the grill. Drain and peel shallots or onions, then cook in boiling water for 3 mins. Drain well. Thread the tofu, shallots, potatoes, courgette and pepper on to 8 x 20cm skewers. Grill for 10 mins, turning frequently and brushing with remaining marinade before serving.
Nutrition Facts : Calories 178 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.35 milligram of sodium
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VEGETABLE BBQ TOFU KEBABS – EMILIE EATS
From emilieeats.com
Reviews 4Estimated Reading Time 7 minsCategory Sides & AppetizersTotal Time 1 hr 10 mins
- In a small saucepan over medium-high heat, place tomato paste, water, Pompeian Organic Apple Cider Vinegar, molasses, applesauce, garlic powder, onion powder, mustard, salt, pepper, paprika, and cayenne. Whisk to combine. When it begins to bubble, cover (this is important). Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring once or twice. Add more water if the sauce gets too thick.
- Cut the tofu into 1-inch pieces. Place in a large bowl. Pour the BBQ sauce on top (you may not need all of it). Stir to evenly coat the tofu; let it sit for 5-10 minutes.
EASY TOFU KEBABS - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (1)Calories 272 per servingCategory Dinner
- Start by pressing your tofu. I like to use a tofu press for this but you can also do it by wrapping the tofu in a towel or paper towels, placing it on a plate, and then weighing it down with a heavy skillet for 30 minutes. Cut the tofu into 1 inch wide cubes.
- Make the tofu marinade by whisking together the soy sauce, olive oil, apple cider vinegar, garlic powder, fine sea salt, black pepper, and optional liquid smoke.* Place the tofu in a sealable container and cover with the marinade. Then marinate for a few hours or even overnight. When possible, I like to flip the tofu pieces over and move them around so that all of the tofu is getting soaked in the liquid.
- Place all of the veggies in a large bowl and gentle toss in a few tablespoons of the marinade from the tofu so that all of the veggies are lightly coated in the marinade. Assemble the kebabs by dividing the tofu and veggies evenly among the 8 skewers.
- Pre-heat your grill to 450 degrees F and brush the grate with oil. Place the skewers on the grill and grill for about 15 minutes, turning every few minutes. It’s done when both sides has firmed up a bit and has some nice grill marks.
TOFU KEBOBS: THE ULTIMATE VEGAN GRILLED BBQ
From tofubud.com
5/5 (1)Total Time 45 minsServings 6
- Remove the tofu block from its packaging. Press the tofu in a tofu press for 15 mins to remove excess water. *Do not skip this step. Learn more about the importance of pressing tofu.
- Preheat your oven to 425°F. Line a baking pan with parchment paper or a silicone sheet, and cut the tofu block into ½-inch cubes - approximately 32 pieces.
- Arrange the tofu pieces on the sheet pan in a single layer. Bake your tofu for 20-22 mins, or until the tofu is slightly golden yet soft.
- Transfer the baked tofu to a medium-sized mixing bowl. Pour the BBQ sauce over the tofu and stir well to combine. Cover and let sit in the tofu kabob marinade for at least 30 mins and up to eight hours.
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- Since tofu is packaged in water, we need press the water out of it to make room for flavor. To press tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
- If using bamboo skewers, soak them in water while you prepare the veggies. Cut the veggies into bite size pieces and place in a large mixing bowl. Drizzle the olive oil over the veggies then season with salt and pepper. Toss the veggies together so that they're coated in oil.
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