Tofu and Veggie Kebab Skewers
Tofu & Veggie Kebabs for Early Spring 🌿🌸
March is here, the days are warming up, and outdoor gatherings are slowly making their way back into our weekends. If you’re craving something nourishing, colorful, and grill‑friendly, these Tofu & Vegetable Kebabs are the perfect way to welcome the season 🌿✨
They’re simple, vibrant, and packed with plant‑based protein — ideal for backyard hangs, picnics, or a quick weeknight dinner. Plus, kebabs always feel festive without any extra effort!
Tofu and Veggie Kebab Skewers
INGREDIENTS
1 block firm tofu, pressed and cubed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, cut into chunks
1 cup mushrooms, whole or halved
2–3 tbsp olive oil
1–2 tbsp soy sauce or tamari
1 tbsp maple syrup or agave
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
Wooden or metal skewers
INSTRUCTIONS
Preheat your grill or oven to 400°F.
In a bowl, whisk together olive oil, soy sauce, maple syrup, paprika, garlic powder, salt, and pepper.
Add the tofu and veggies to the marinade and toss gently to coat.
Thread tofu and vegetables onto skewers, alternating colors for a pretty presentation.
Grill or bake for 20–25 minutes, turning halfway, until lightly charred and golden.
Serve warm with rice, quinoa, or your favorite dipping sauce!
photo and recipe inspiration to onegreenplanet
