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Vegan Grilled Tofu and Vegetable Kebabs

PREP
30mins
COOK
10mins
SERVES
6 people
We use all vegan ingredients to make this delicious vegan recipe.
INGREDIENTS
- 1 small eggplant, peeled and cut into 1-in/2.5 cm cubes (about 2 cups/500mL)
- 1 large zucchini or yellow squash, cut into 1-in/2.5 cm pieces (about 2 cups/500 mL)
- 2 cubanelle peppers, halved, seeded and cut into 1-in/2.5 cm pieces
- 1 red onion, cut into 1-in/2.5 cm pieces
- 1 package (400 g) extra firm tofu, drained, pressed and cut into 1-in/2.5 cm pieces
- 3/4 cup (175 mL) Hellmann's® Vegan Caesar Salad Dressing, divided
METHOD
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Preheat grill to medium-high heat.
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Thread vegetables and tofu onto 12 skewers. Grill skewers 10 to 12 minutes, turning as needed and brushing generously with ½ cup (125 mL) Hellmann's® Vegan Caesar Salad Dressing throughout cooking.
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Drizzle remaining ¼ cup (60 mL) Dressing over grilled kebabs and season, if desired, with salt and chopped fresh basil.
Tip:
Chef’s Tip: Soak wooden skewers in water 30 minutes before grilling. Serve grilled kabobs with your favourite grains or salad greens.
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