Tofu Vegetable Shish Kebab Recipe (Oven or Grilled)
This tofu vegetable shish kebab recipe is based on marinating extra firm tofu with eggplant, zucchini and mushrooms and cooking them on skewers. The ingredients are easy, the preparation takes a little time; When tofu soaks in the sauce overnight, it gives a more balanced taste as it cooks. There are quick tips for the oven and grill in the how-to section.
Ingredients
1. For marination and skewers
2. 1 pack of mushrooms (cleaned, large pieces)
Step-by-Step Method
Prepare tofu
Wrap the tofu in a paper towel and press for 10–15 minutes to remove excess water. Then cut it into cubes or thick slices into 12 pieces.
Chop vegetables
Chop the eggplant into large cubes, slice the zucchini into thick slices, and cut the mushrooms into large pieces. It will cook more evenly if you keep the pieces similar in size.
Stir in marinade
In a bowl, whisk together soy sauce, low-salt soy sauce, olive oil, maple syrup, honey, red wine vinegar, lemon juice, garlic, mustard powder and black pepper.
Marinade
Add tofu and vegetables to the marinade, mix gently. Close the container and leave it in the refrigerator for 24 hours; If you stir once in a while, the sauce will distribute better.
Prepare skewers
If you are using wooden skewers, soak them in water for 20 minutes before cooking. String tofu, eggplant, zucchini and mushrooms on skewers in order; Don't compress the parts too much.
Cook
Preheat the grill to medium-high heat or preheat the oven to 220°C. Cook the skewers for a total of 20 minutes; Flip halfway through. If you wish, apply a small amount of the remaining marinade while cooking.
Serve
Let the skewers rest for 2–3 minutes. Serve with rice, salad or lavash; If you want, drizzle some lemon juice.