Vegetable and Tofu Kebabs


  • 1 pound firm tofu
  • 1 small head broccoli cut into florets
  • 1 yellow crook neck squash, cubed
  • 1 zucchini, cut in rounds
  • 1 large red onion, cut into crescents
  • 1 red bell pepper, cut into large pieces
  • 1/2 cup Bragg's Aminos
  • 1/4 cup lemon juice
  • 2 tablespoons sesame oil
  • 1 tablespoon hot sesame oil
  • 2-4 tablespoons honey
  • 1 teaspoon garlic powder


  1. Steam broccoli, bell peppers, and onion about 5 minutes. Add squash and zucchini and continue steaming another 5-7 minutes (just until crisp-tender. Do not overcook).
  2. Preheat oven to 375°. Cut tofu into 1 inch cubes and place on greased baking sheet. Squirt with some Bragg's. Bake about 20 minutes until light brown. Cool to room temperature.
  3. In a large bowl, combine Bragg's, lemon juice, oils, honey, and garlic. Add tofu and vegetables; marinate 1-2 hours. Thread marinated tofu and vegetables onto skewers* and broil or grill 5-7 minutes. Turn occasionally basting with remaining marinade. I serve these over a bed of rice. Serves 4.
  4. *If using wooden skewers, soak them in water for at least 30 minutes before assembling kebabs. Soaking will prevent the skewers from burning while grilling.
  5. Recipe by: Modern Manna