This summer I’ve been making and bringing tofu kebobs to BBQs. Veggie burgers are quick and easy, but boring. People tend to pass them up and have animal products. The kebobs usually fly!
A vegetarian chef once said to me, “The key to making tofu is how long you press the tofu.” After that I bought a
tofu press and believe it is up there with the best $30 I’ve spent. So much easier than wrapping in cheese cloth/rolls of paper towels and piling all the cookbooks in the house on top. Since I’ve been pressing accordingly, I am getting the hang of cooking tofu. I really think a good press makes the difference between “oh I tried tofu once and hate the texture” and “the texture is different but I like it!”
Tofu Kebobs
1 block of tofu, pressed and cubed; I do a 4x5 cut to make 20 cubes
1 1/2 T olive oil
Juice from 1 whole lime
2 T brown sugar
1 t cinnamon
1 t chili powder
1/2 t cumin
1/2 t kosher salt
1 chopped garlic clove
Depending on my mood, I usually add onion and garlic powder.
Whisk ingredients together, place marinade in covered bowl or ziplock bag with tofu, shake to coat, marinate as long as you like or cook right away.
Thread on water soaked bamboo skewers with veggies of your choice, broil in oven or cook on grill; turn kebobs once or twice during the process.
Every oven and grill is different, 10 minutes is a good average. You’ll know when your veggies start to char a bit and the outside of your tofu gets a bit crispy.
I find this texture is great – crispy on the outside, melts in your mouth on the inside. Serve with your favorite summer sides! I have it above with sweet potatoes and an avacado salsa.
