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    Categories: Tofu, Tempeh, and SeitanVegan Recipes

Stovetop Tofu Skewers

Serving tofu and veggies kebab-style is festive, but firing up the grill, marinating the ingredients, and soaking the bamboo skewers (so they don’t ignite) can be time-consuming. And most people don’t own a stovetop grill. Here’s a shortcut method that circumvents all those steps, made right on an ordinary griddle. 

Serves: 4

  • One 16-ounce tub extra-firm tofu
  • 1 small green bell pepper, cut into 1-inch pieces
  • 1 small red, orange, or yellow bell pepper, cut into 1-inch pieces
  • 1 cup cherry or grape tomatoes
  • 1 cup small baby bella or crimini mushrooms
  • 1 1/2 tablespoons olive oil
  • 2 1/2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons dry red or white wine
  • 1/2 teaspoon dried basil

Cut the tofu into 4 thick slabs crosswise. Blot well between paper towels. Cut each slab into 6 large dice.

Alternate the chucks of tofu, bell peppers, tomatoes, and mushrooms on each of 8 bamboo skewers, leaving about 1 1/2 inches of skewer at the bottom, and filling the entire skewer as close as possible to the top. Wrap the open ends of the skewers with aluminum foil.

Combine the oil, soy sauce, wine, and basil in a small bowl and stir together. Heat half of the mixture on a griddle (either round or square) on the stovetop.

Arrange 4 of the skewers on the griddle, with the longer wrapped ends hanging off the edge. Cover over medium-high heat, turning frequently, for 8 to 10 minutes total, or until the tofu and vegetables are touched with golden brown spots here and there.

Remove the skewers to a plate and cover with foil to keep warm repeating with the remaining skewers.

Jordan St. Clair-Jackson :