Vegetable Kabobs

Vegetable Kabobs


•1 tbsp olive oil
•½ lb. firm tofu, well drained, cut into 1” cubes
•½ red capsicum, cut into 1’’ pieces
•½ green capsicum, cut into 1” pieces
•½ yellow capsicum, cut into 1” pieces
•½ cup ½ ‐inch zucchini slices
Tahini sauce:
•3 tbsp tahini (or peanut butter)
•1 tsp soy sauce
•½ tsp Chinese chili sauce
•1 tbsp water
•½ tsp honey or brown sugar, optional
•¼ tsp sesame seeds, optional
Yogurt sauce:
•3 tbsp yogurt
•1 tbsp olive oil
•1 tsp Dijon mustard
•1/8 tsp salt
•1/8 tsp Italian seasoning
1.Soak the bamboo skewers in water for 15 minutes. Meanwhile, cut tofu and vegetables into 1” pieces.

2. Divide the tofu and vegetables evenly among 6 skewers.

3.You can either brush the vegetables with marinade now or you can use the sauce as a dip later.
4.Place skewers on a broiler rack. Broil about 5‐6” from the heat for about 6 minutes.

5.Turn the kabobs and broil for another 6 minutes, or until the vegetables are tender.
6.You may also grill these kabobs rather than broil them. You may also use any vegetables your child likes (i.e. squash, cherry tomatoes, etc.)
By Madhavi Davi Dasi


Author: ISKCON Desire Tree

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