Grilled Tofu and Vegetable Kebabs


Cooking with One Chef One CriticWe made this recipe for actor and comedian Greg Malone, of Wonderful Grand Band and Codco fame. Greg, a distant cousin of mine, is vegetarian. This is one of the first vegetarian recipes we prepared on One Chef One Critic, so we were a little nervous about how it would turn out. After all, Steve and I are committed omnivores. Paired with the Turkish Lentil Salad that follows, it became a very fine meal for guest, hosts, and crew.

  • Yield: 4 Servings


  • 12 oz (340 g) extra firm tofu
  • 1 medium eggplant
  • 2 small zucchini
  • 1 medium red bell pepper
  • 10 oz (284 g) button mushrooms
  • 14 oz (400 g) tin baby corn, drained
  • 3 tbsp (45 ml) soy sauce
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) maple syrup
  • 2 tbsp (30 ml) red wine vinegar
  • 1 tbsp (15 ml) freshly squeezed lemon juice
  • 2 medium cloves garlic, peeled and crushed
  • ½ tbsp (7 ml) ground mustard powder
  • ½ tsp (2 ml) black pepper
  • 4 grilling skewers
How to Make It
  1. Drain the tofu, being careful to squeeze out excess water. Pat dry with paper towels. Cut tofu into 1-inch (2.5 cm) squares. Set aside. Cut eggplant lengthwise in half. Then cut each half into approximately 3 strips. Cut strips crosswise into 1-inch (2.5 cm) cubes. Slice zucchini into 1-inch (2.5 cm) thick slices. Cut red pepper in half, removing stem and seeds, and cut each half into 1-inch (2.5 cm) squares. Wipe mushrooms clean with a moist paper towel and remove stems. Thread tofu and vegetables onto skewers in alternating colour combinations.
  2. For the marinade, put all ingredients in a glass jar. Cover tightly with lid and shake until mixed. Lay kebabs in a long, shallow baking pan or on a non-metal tray. Pour the marinade over the kebabs, turning them once so that the tofu and vegetables are coated. Refrigerate the kebabs for 3 to 8 hours, occasionally spooning the marinade over them. Broil or grill the kebabs at 450 F (235 C) for 15 to 20 minutes or until the vegetables are browned.

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