Tofu Kebabs With Zucchini & Eggplant Recipe

Cooking Directions

• STEP 1.Start by pressing the tofu to remove excess moisture. Cut the tofu, zucchini, and eggplant into bite-sized pieces.
• STEP 2.In a bowl, combine the marinade ingredients - soy sauce, olive oil, garlic, ginger, and spices. Add the tofu, zucchini, and eggplant to the marinade and let it sit for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat. Thread the tofu, zucchini, and eggplant onto skewers, alternating between the ingredients.
• STEP 4.Grill the kebabs for about 10-12 minutes, turning occasionally, until the vegetables are tender and the tofu is lightly browned.
• STEP 5.Remove the kebabs from the grill and serve hot. Garnish with fresh herbs, if desired.
• STEP 6.These tofu kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on a grill before serving.

Cooking Tips

• Make sure to press the tofu to remove excess moisture. This will help it absorb the marinade better and prevent it from becoming too soft.
• If using wooden skewers, soak them in water for about 30 minutes before grilling. This will prevent them from burning on the grill.
• Feel free to customize the marinade by adding your favorite herbs and spices. You can also add a splash of lemon juice or vinegar for extra tanginess.
• Serve these kebabs with a side of tzatziki sauce or a yogurt-based dip for added flavor.

Storage and Serving

• Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the kebabs in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the tofu kebabs hot as a main dish or as part of a buffet-style spread. They pair well with rice, quinoa, or a fresh salad.