It’s not a party until someone busts out the Kabob Skewers, so if you’re plant-based you can officially put on your party pants too!
I’ve had this idea on the back burner for a while now but I just couldn’t imagine posting it until we were officially in grilling season. So here we are. And I ended up just baking these in my oven so I guess I could’ve made these any time of year and so can you.
Growing up there wasn’t a single party or event I’d attend with my family that didn’t include Kabob. It was like the sign of celebration. Every house party we went to rented the kabab guys and they would set up their bbqs in the backyard and serve up Persian spiced kabob all day long. Usually just with some lavash bread and fresh herbs. Tray passed if the party was extra fancy. Kabab was a big part of my life growing up and it still is. Now, it’s just tofu underneath all that delicious sumac and turmeric lemony seasonings. Same great flavors. Same delicious char grill.
Whether you grew up with a kabob station in your backyard or not, you’re gonna absolutely love this recipe!
Tofu Kabob Skewers
1 block Extra Firm Tofu
1 Medium Purple Onion
1 Green Bell Pepper
12 Cherry Tomatoes
3 tbsp Olive Oil
1/2 juice of a lemon
1 tsp turmeric
1 tsp onion powder
1 – 2 tsp sumac
1/2 tsp garlic powder
Salt & Pepper to taste
- Rinse and Drain Tofu and pat dry with a paper towel removing most of the moisture. Cut into 1 inch cubes and set aside.
- Mix together all the marinade ingredients in a shallow bowl. Add tofu and stir well until it’s all coated well. Let sit to marinate 20 minutes – 2 hours.
- Soak your bamboo skewers into water first. This will ensure they don’t burn in the oven.
- Stack tofu and vegetables on skewers just as the image above and place on a parchment lined baking sheet.
- Preheat oven to 425 degrees and bake tofu on bottom rack for 30 minutes removing halfway through to turn over.
- Serve with Basmati rice, & Israeli salad and enjoy it veganly much!