[cs_content][cs_element_section _id=”1″ ][cs_element_layout_row _id=”2″ ][cs_element_layout_column _id=”3″ ][cs_element_headline _id=”4″ ][cs_content_seo]tofu kebabs\n\n[/cs_content_seo][cs_element_text _id=”5″ ][cs_content_seo]Firm tofu marinated in a middle eastern inspired yogurt sauce. Spiced with smoky paprika, cumin, garlic powder, turmeric, salt and pepper. With a hint of zesty lemon juice and fresh red onion and peppers. \n\n[/cs_content_seo][cs_element_gap _id=”6″ ][cs_element_image _id=”7″ ][/cs_element_layout_column][/cs_element_layout_row][cs_element_layout_row _id=”8″ ][cs_element_layout_column _id=”9″ ][cs_element_gap _id=”10″ ][/cs_element_layout_column][/cs_element_layout_row][cs_element_layout_row _id=”11″ ][cs_element_layout_column _id=”12″ ][cs_element_gap _id=”13″ ][cs_element_text _id=”14″ ][cs_content_seo]Ever been invited to a BBQ and had no idea what vegan BBQ food you can take so that you’re not nibbling on bread and salad all night?
Well look no further because this is the perfect summer BBQ recipe! It tastes delicious, it’s easy to cook on a BBQ, and it can be prepped well in advance – in fact, it tastes better if you let it marinate overnight.
Bonus points because kids seem to love it! Probably because its small chunks that are easier for them, plus it’s served on a stick!
You can find the recipe at the bottom of this page or click below to watch on Youtube.
Have you tried this recipe? Let me know what you think in the comments section below.
This post contains affiliate links. This means that if you purchase a product or service with the links I provided receive a (very) small commission but there is no extra charge to you. Thanks for using these links and supporting Beet and Two Veg.\n\n[/cs_content_seo][x_video_embed no_container=”false” type=”16:9″][/x_video_embed][cs_element_gap _id=”16″ ][cs_element_headline _id=”17″ ][cs_content_seo]INgredients\n\n[/cs_content_seo][cs_element_text _id=”18″ ][cs_content_seo]The best thing about this dish is that the ingredients are so simple and are so basic that they can be used in tons of other dishes.
Tofu: Tofu gets such a bad rep, normally because of how flavourless it is and its odd texture. However, it’s such a versatile food and thanks to its spongy texture it soaks up any marinade really well. The best way to prepare your tofu is freeze it the day before, let it defrost and then use a tofu press to get any remaining liquid out. You’ll be left with firm tofu that will hold up to being marinated and cooked.
Yoghurt: Alpro is my go to brand for most yogurt dishes. I find that plant-based yoghurt can often be quite sweet so when you make the recipe try to find a sugar free or greek style plain yogurt to use.
Spices: I love using spices in my dishes but to keep things simple I tend to use a similar combination of spices in most of my dishes. In this dish I use cumin, garlic powder, paprika, sumac, turmeric, salt and pepper.
Vegetables: This recipe uses pretty standard vegetables for kebab skewers in the red pepper and red onion. You could also add in some mushroom, eggplant, cherry tomatoes or zucchini. There is also lemon juice in the marinade to give the recipe a zesty hit.\n\n[/cs_content_seo][cs_element_gap _id=”19″ ][cs_element_global_block _id=”20″ ][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”21″ ][cs_element_layout_row _id=”22″ ][cs_element_layout_column _id=”23″ ][cs_element_headline _id=”24″ ][cs_content_seo]equipment\n\n[/cs_content_seo][cs_element_text _id=”25″ ][cs_content_seo]To prepare the vegetables you will need a chopping board and a reasonably good knife.
For the tofu you can wrap it in a towel and dig all of your cook books out to balance on top of the tofu, or you can just buy a tofu press [clicking the link will take you to the tofu press I use on Amazon].
I prefer to use a tofu press because they’re cheap, it’s easier and you don’t end up with fibres from the kitchen towel all over your finished tofu product.
You’ll need a small bowl to make the marinade and a slightly bigger bowl to marinate the tofu.
If you’re baking your tofu in the oven you will need a baking tray to put them on. Try and find a deep one so that your skewers don’t hit the bottom of the baking tray.
Finally you will of course need the skewers to build the kebabs. I use these metal skewers [clicking the link will take you to the metal skewers I use on Amazon]. It’s worth investing in these as they’re completely washable and reusable.
\n\n[/cs_content_seo][cs_element_gap _id=”26″ ][cs_element_image _id=”27″ ][cs_element_gap _id=”28″ ][cs_element_gap _id=”29″ ][cs_element_headline _id=”30″ ][cs_content_seo]Recipe Tips\n\n[/cs_content_seo][cs_element_text _id=”31″ ][cs_content_seo]To cook these you can either pop them on the BBQ, in a grill pan or bake them in the oven. If you go with the oven option then pick a deep baking tray that is thin enough to be able to balance each end of the skewers on the edges of the baking tray. This will keep the tofu and veggies off of the bottom of the baking tray, prevent any sticking, and allow it to cook properly.\n\n[/cs_content_seo][cs_element_gap _id=”32″ ][cs_element_gap _id=”33″ ][cs_element_headline _id=”34″ ][cs_content_seo]serving suggestions\n\n[/cs_content_seo][cs_element_text _id=”35″ ][cs_content_seo]If you’re having a BBQ combine these with some other amazing vegan BBQ food (I’m thinking roasted beets, pasta salad, grilled mushrooms, pitta breads, and plant burgers).
You could also enjoy these with flatbreads or pitta breads, salad and one of these simple dairy-free sauces. \n\n[/cs_content_seo][cs_element_gap _id=”36″ ][cs_element_gap _id=”37″ ][cs_element_gap _id=”38″ ][cs_element_headline _id=”39″ ][cs_content_seo]other tofu recipes\n\n[/cs_content_seo][cs_element_text _id=”40″ ][cs_content_seo]Tofu Hash
Tofu Scramble
\n\n[/cs_content_seo][/cs_element_layout_column][/cs_element_layout_row][/cs_element_section][cs_element_section _id=”41″ ][cs_element_layout_row _id=”42″ ][cs_element_layout_column _id=”43″ ][cs_element_text _id=”44″ ][cs_content_seo]
Tofu Kebab
Ingredients
- 280 g firm tofu
- 250 g plain plant-based yogurt
- 1 tbsp olive oil
- 1 tbsp water
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp sumac
- 1 tsp turmeric
- 1 tsp pepper
- Juice of 1 lemon
- Pinch of salt
Instructions
- Pre-heat the oven to 200C / 390F / Gas mark 6.
- Prepare the bell peppers and red onions by chopping them into chunks that are roughly 2.5 cm or 1 inch.
- Prepare the tofu by cutting the tofu into cubes that are roughly 1.5 cm or 0.5 inches.
- In a bowl combine the cumin, garlic powder, paprika, sumac, turmeric, pepper, salt, lemon juice, water, and oil.
- Add the yogurt and mix together to make the marinade
- Cover the tofu in the marinade and if you can leave it overnight to marinate.
- When you're ready to start cooking load your skewers up by alternating bell pepper, red onion and the marinated tofu.
- To cook either bake in the pre-heated oven for 25-30 minutes, grill or BBQ until the edges of the tofu are turning crispy and the vegetables are becoming soft.
