Oven-Barbecued Tofu and Potato Skewers

Served with good Southern corn-on-the-cob and coleslaw (made from pre-grated cabbage, if you prefer, and dressed as you’d like), this meal is like an outdoor summer barbecue, all year round.

Serves: 4

  • 4 medium-large red-skinned potatoes, scrubbed and microwaved until done but still firm
  • 16-ounce tub extra-firm tofu, well-drained and blotted and cut into 3/4-inch chunks
  • 2/3 cup (or as needed) natural barbecue sauce
    or Quick Vegan Barbecue Sauce 

Preheat the oven’s broiler. When the potatoes are cool enough to handle, cut them into 1-inch chunks. Starting with potato, alternate the potato and tofu chunks on metal skewers. There should be enough for 8 average-length skewers. Place on a foil-lined baking sheet and brush the kebabs generously with barbecue sauce.

Broil for 5 minutes, then turn to the other side very carefully, wearing a long oven mitt. Broil for another 5 minutes. If desired, turn once again and broil for another 5 minutes. Remove from the oven and serve at once.



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