Marinated Vegetable and Tofu Kabobs


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If you prefer not to use tofu, you can always skip it and add more vegetables.

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  • 1/2 C. balsamic or herb vinegar
  • 1/4 C. olive oil
  • 4-5 cloves garlic
  • 1/2 C. chopped fresh basil
  • 2 Tbs. fresh rosemary
  • 1 Tbs. fresh oregano leaves
  • 1 Tbs. honey
  • Salt and fresh ground pepper
  • 2-3 firm Roma tomatoes, quartered
  • 1 small red onion, quartered
  • 1 package of firm tofu
  • 2 bell peppers, cut into 1 1/2-inch pieces
  • 1/2 large can of pineapple chunks
  • 2-3 small summer squash, cut into 3/4-inch thick slices
  • 1/2 lb. mushrooms, rinsed
  • 1 lb. cherry tomatoes

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Rinse and drain the tofu for about 20 minutes in a strainer. Cut into 1-inch cubes. Add the first eight ingredients to a blender to puree. Add all cut-up vegetables and tofu to a large container with a tight fitting lid. Add the marinade and let sit for 6-12 hours. Turn the container every so often or shake lightly. When done, make several skewers with tofu, peppers, and onion. Then thread several other skewers with pineapple, mushrooms, squash and tomatoes. Grill, turning occasionally, for 8 to 12 minutes. Serve warm.

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