Grilled Kabobs

We’re trying to incorporate a few more vegetarian meals, and I really liked how this grilled tofu turned out. In fact, we liked it so much that for tonight’s dinner I am making chicken on the grill using the same marinade — that way we can use up the leftover veggies as well. Red peppers were crazy expensive, so I just used green. Next time I will probably double or triple the marinade and marinate the veggies as well. And it would be super easy (and delicious) to experiment with different veggies for the kabobs — cherry tomatoes, eggplant, zucchini.



  • 2 tablespoons tamari soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 pound extra-firm tofu
  • 1 onion, cut in 1-inch cubes
  • 16 medium-sized mushrooms, cleaned
  • 1 large green pepper, cut in 1-inch cubes
  • 1 large red pepper, cut in 1-inch cubes
  • 1 tablespoon extra-virgin olive oil,as needed.


  1. In a large bowl or flat dish, mix the marinade ingredients.
  2. Cut tofu into 2-inch pieces, place in marinade, cover and marinate for an hour or more. (Marinate in the fridge two hours or longer.)
  3. Steam the onions for three to four minutes until tender.
  4. Alternately thread marinated tofu and vegetables onto skewers.
  5. Brush the kabobs with oil and place on the bottom rack of the grill. Cook over low heat, turning often for about 10 minutes or until tofu is grilled.