Vegan Grilled Tofu and Vegetable Kebabs

Vegan Grilled Tofu and Vegetable Kebabs

PREP

30mins

COOK

10mins 

SERVES

6 people

TOTAL

40mins 
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

  1. Amount per Serving
Title Amount per Serving
Energy 190.0
Total Fat 14.0 g
Saturated Fat 1.5 g
Carbohydrate excl. fibre 9.0 g
Sugars 5.0 g
Fibre 3.0 g
Protein 8.0 g

METHOD

  1. Preheat grill to medium-high heat.

  2. 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.

  3. Drizzle remaining ¼ cup (60 mL) Dressing over grilled kebabs and season, if desired, with salt and chopped fresh basil.