Rainbow Tofu & Veggie Kebabs

Yields: 8 Skewers

Recipe, Photo, & Food Styling by World of Vegan

“These rainbow tofu kebabs are not only beautiful, they're extra flavorful and satisfying! Even kids will want to eat their veggies, and ask for more, with these simple yet delicious kebabs!” - Michelle Cehn

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Ingredients

• 2 (8oz) package Hodo Miso Tofu, cubed into kabob-size pieces Locate Product

• 8 cherry tomatoes

• 1 orange bell pepper

• 1 small yellow squash, or yellow bell pepper

• 1 small zucchini, and/or green bell pepper

• 1/2 red onion

• 4 small purple potatoes, sliced in half

Kabob Marinade

• 1/2 cup soy sauce

• 1/4 cup water

• 2 tsp sesame oil

• 1 tbsp vegan worcestershire sauce

• 1 tbsp brown sugar

• 1/2 tbsp garlic powder

• 1/8 tsp minced ginger

Instructions

1. Advance prep: Marinate tofu at least 12 hours in advance of grilling (or up to three days).

2. Slice baby potatoes in half and place in a microwave safe bowl with 1 tablespoon of water. Cover with a paper towel and microwave for 2 minutes. Set aside and allow to cool.

3. Chop veggies into kebab-appropriate bite sized pieces.

4. Assemble kebabs in color order, interspersing tofu cubes throughout.

5. In a small bowl, add soy sauce, water, sesame oil, worcestershire sauce, brown sugar, garlic powder, and ginger and mix until combined into a marinade.

6. Brush kebabs with marinade, covering completely.

7. Place kebabs on a heated grill and cook, rotating and continuing to brush with marinade every few minutes as you grill until kabobs are grilled to your liking.