Dinner Tonight: Vegan Shish Kabobs

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vegan-shish-kabobBefore pumpkin spice takes over everything and fall officially hits, you need to try these savory marinated tofu skewers. They are the perfect dish to complement your weeknight dinner, or a delicious appetizer to bring along to a potluck or backyard BBQ party.

Instead of meat, this vegan version of classic shish kabob, uses tofu, which is made from soybean curds. Tofu is naturally gluten-free and low calorie and it contains no cholesterol and is an excellent source of protein, iron and calcium. Organic tofu is best.

It is also an important source of protein, especially for vegans, vegetarians, and those looking to move toward a more plant-based diet.

If you’re planning on giving these a try, prepare the marinade the night before and allow the tofu to soak in all the delicious flavors.

Vegan Shish Kabobs

• 2 350g packages extra firm tofu (organic is best)
• 1/4 cup black rice vinegar
• 3 Tbsp brown sugar
• 1 inch piece of ginger, peeled & cut into thin pieces
• 2 cloves garlic, thinly sliced
• 1/3 cup tamari
• 1 Tbsp sesame oil
• 2 red peppers, cut into 1 inch squares
• 1 large red onion, cut into 1 inch squares
• 1/2 lb of mushrooms (your choice)

Cut the tofu into 1-inch cubes and poke holes in the tofu to allow it to soak up the marinade, then place it in a medium shallow dish.

Combine the remaining ingredients in a small saucepan and over medium heat, bring the mixture to a simmer for 1 minute. Pour the mixture over the tofu, gently combining to coat all of the tofu, and let the tofu marinate overnight.

The next day prepare the skewers. If you’re using bamboo skewers, soak them in water for 30 minutes before placing food on them. Then load up the skewers, alternating the tofu, onion, peppers and mushrooms. Brush  them with a little olive oil and grill them on medium heat for about 15 minutes, turning them periodically.

Serve them with a garden salad and enjoy!

Photo from here, with thanks.

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