Tofu-Veggie Kebabs with Chili-Garlic Peanut Dipping Sauce

Anushree Shetty

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Perfect for your next barbecue, these crispy tofu kebabs make a colorful side dish that’ll complete your summery spread. Prepare on the grill (hello, al fresco dining!) or cook on the stove. Pair it with homemade peanut sauce for dipping alongside a main entrée – or serve it with a side of basmati rice to make it a meal.

Grilled Kebabs Stacked with Tofu and Veggies on Plate with Chili-Garlic Peanut Dipping Sauce | Vitacost.com/Blog

Grilled Kebabs Stacked with Tofu and Veggies on Plate with Chili-Garlic Peanut Dipping Sauce | Vitacost.com/Blog
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Tofu-Veggie Kebabs with Chili-Garlic Peanut Dipping Sauce

Prep Time 30 minutes
Cook Time 20 minutes
Servings 4
Calories 381 kcal

Ingredients

Kebabs

Marinade

Chili-garlic peanut dipping sauce

Garnish

  • 1/4 cup finely chopped cilantro
  • Lime wedges

Instructions

Prep

  1. Soak bamboo skewers in cold water while preparing ingredients.
  2. Remove tofu from package and drain excess water. Wrap tofu in a few layers of paper towels, then transfer to baking sheet or rimmed plate.
  3. To press tofu, place heavy skillet on top of tofu, followed by a few cans to balance it and add more weight. Set aside for 30 minutes.
  4. Meanwhile, chop bell peppers and onions into 1.5-in. cubes.
  5. After 30 minutes, remove cans and skillet from tofu. Unwrap tofu and chop it into cubes (approximately 1.5 in.). Tip: Chop tofu block into three equal pieces lengthwise. Lay flat and then chop each block into eight equal pieces. This should make 24 cubes.

Marinade

  1. In large bowl, whisk all marinade ingredients to combine.
  2. Add chopped tofu and gently mix until fully coated. Refrigerate for about 30 minutes, or overnight (the longer, the better).

Kebabs

  1. Layer tofu and veggies onto skewers, alternating for best results.
  2. Use brush to slather on a coat of leftover marinade.
  3. Warm grill pan over medium heat. Add 1 tablespoon oil. Once oil is hot, transfer four skewers to pan.
  4. Cook each skewer for about 4-5 minutes per side. Transfer to serving plate and repeat with remaining skewers.

Chili-garlic peanut dipping sauce

  1. In medium bowl, whisk all peanut dipping sauce ingredients to combine.
  2. Serve with kebabs and refrigerate leftovers.

Recipe Notes

  • Pressing the tofu allows marinade to absorb better.
  • If you’re not a bell pepper fan (or simply looking to include more variety), use baby potatoes, zucchini and mushrooms instead.
  • Spice is nice, but if you’re not craving a kick, feel free to decrease the amount of chili-garlic sauce.
  • To store leftovers, remove tofu and veggies from skewers and seal in airtight container. Refrigerate and enjoy within five days. Reheat for about a minute in a microwave before serving.
  • Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used.
  • To order the ingredients you need to make this recipe, visit Vitacost.com!

Nutrition Facts
Tofu-Veggie Kebabs with Chili-Garlic Peanut Dipping Sauce
Amount Per Serving (1 g)
Calories 381 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g25%
Sodium 565mg24%
Potassium 566mg16%
Carbohydrates 25g8%
Fiber 4g16%
Sugar 17g19%
Protein 17g34%
Vitamin A 1112IU22%
Vitamin C 66mg80%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.