Labor Day Vegetable-Tofu Kabobs

Photo: Randy Graham, Valley Vegetarian

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The combination of potatoes, eggplant, bell peppers, and red onion makes this a complete and tasty meal. I like to serve this with coleslaw or a garden-fresh green salad.

Although this recipe recommends refrigerating the tofu and sauce overnight, you can get away with marinating the tofu cubes in BBQ sauce for at least 30 minutes at room temperature. It is tastier, however, if you can let it marinate overnight.

28 ounces extra-firm organic tofu (cut into 1-inch cubes)
5 cups barbecue sauce
4 ounces baby Yukon Gold potatoes (cut in half)
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 large clove garlic (minced)
1 teaspoon coarse salt
Pinch of cayenne pepper
1 medium eggplant (cut into 1-inch cubes)
1 medium green bell pepper (cut into 1-inch squares)
1 large red bell pepper (cut into 1-inch squares)
1 large red onion (cut into four pieces vertically, then halved crosswise)

Place the tofu and two cups of the barbecue sauce in a large bowl and toss gently until the tofu is evenly coated. Transfer all the contents of the bowl to a ziplock bag and refrigerate overnight.

Remove the tofu from the refrigerator and let it warm to room temperature. While the tofu is coming to room temp, put the potatoes in a small saucepan, add water to cover, and bring to a boil over high heat. Decrease the heat to medium-low, cover, and cook until a fork is easily inserted in the potatoes, about 15 to 20 minutes. Remove from heat and set aside.

Prepare the grill for high heat (about 550 degrees). While the grill is heating, put the oil, lemon juice, garlic, salt, and cayenne in a large bowl and whisk to combine. Add the potatoes, eggplant, bell peppers, and onion, and toss gently until evenly coated.

Thread the tofu and vegetables onto ten metal skewers (or wooden skewers soaked in water for 30 minutes), distributing them evenly among the skewers. Put the remaining three cups barbecue sauce in a small saucepan and add any sauce remaining in the ziplock bag. Bring to a boil over high heat, stirring frequently, and continue cooking for about one minute. Transfer to a serving bowl for use at the table.

Put the kebabs on the grill and cook until the tofu is lightly charred and the vegetables are fork-tender, about eight minutes total time. Serve with the warm barbecue sauce at the table.

Photo: Randy Graham, Valley Vegetarian

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Appetizers, Dinner, Lunch and tagged . Bookmark the permalink.

1 Response to Labor Day Vegetable-Tofu Kabobs

  1. Hi Randy. Sandy G. here. Which brand of barbeque sauce do you use? Or do you have a recipe for one? Thanks!


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