Who said the grill was just for burgers and steaks? These Tofu & Seitan Vegan Kabobs will get your Summer going!
I don’t know about you, but I’m so here for Summer. 2020 has been a bit rough so far, we deserve a bit of fun! And, nothing spells fun like B-B-Q.
Vegans don’t have to miss out on any of the Summer fun. These tofu and seitan kabobs are every bit as savory and delicious as you would expect a traditional meat kabob to be. But, without all that saturated fat and cholesterol 😉.
I wouldn’t call this a recipe. Kabobs, like Summer, should be fun and unrestricted. You can pretty much add whatever you want to them. The idea is to mix a lot of flavors and textures to keep your kabobs interesting and colorful.
Before firing up the grill, make sure you soak your wood kabob sticks in water for at least 30 minutes. This will help to keep them from burning when you cook your kabobs.
Also, cut any vegetables you are using to marinade them before assembling your kabobs. If you’re using tofu, make sure to press it to remove excess moisture.
When prepping your grill, make sure that you coat the grill racks with enough oil to prevent your kabobs from sticking. Also, brush your kabobs with barbecue sauce (or whatever sauce you’re using) before and during grilling to add flavor and help to avoid sticking.
Get creative with your kabob ingredients. I used portabella mushrooms, sweet peppers, tomatoes and onions. But you can add other ingredients. Try pineapple for a sweet variation that goes very well with grilled items!
Add your favorite vegan protein. Anything from tofu, seitan, sausages or even mock meats will work great!
Let’s get grilling!
WHAT YOU'LL NEED:
1 block extra firm tofu, pressed
1 package seitan chunks (or any other mock meat you prefer. I suggest this one)
3 to 4 small onions, quartered
5 to 6 large portabella mushroom caps, quartered
8 to 10 sweet peppers, chopped into large pieces
2 to 3 tomatoes, quartered
Vegan barbecue sauce
Olive oil, smoked paprika, garlic powder, salt and pepper to season vegetables
HOW TO MAKE IT:
Soak your kabob sticks and press your tofu while you prep your vegetables.
Add chopped vegetables to a mixing bowl and season with the listed ingredients.
Cube your pressed tofu and season lightly with some garlic powder and a bit of barbecue sauce.
Season the seitan chunks with barbecue sauce.
Assemble your kabobs by alternating the vegetable and protein chunks. You can do each kabob with just tofu and vegetables and others with just seitan and vegetables. Or mix your proteins on each kabob for variety.
Place your kabobs on a hot, well-oiled grill. Keep your fire medium to low. Too high a fire will make your tofu stick.
Brush the kabobs with barbecue sauce while on the grill, and turn them regularly to cook evenly on all sides.
Once done, serve immediately with warm bread (such as this one), grilled corn on the co, or any other side of your preference.