This vegan recipe makes grilling vegetables easy. Assembling them is a bit of work, but can be done in advance or as a fun kid activity (just make sure the skewers aren’t too sharp). The longer you marinate the skewers, the more flavorful they will be.
You will need 8 or more skewers to make this recipe.
In a small bowl, combine 1/2 C. tamari soy sauce, 2 t. sesame oil, 1 t. black pepper, 1 large minced clove of garlic, 1 T. minced fresh ginger, and 1 t. or more of your favorite chile sauce (Sriracha, etc.).
Cut 12 oz firm or very firm tofu into 1″ cubes.
Core 2 Gypsy peppers and cut into 1″ squares. Trim 2 zucchini and slice into 1/2″ thick rounds.
Wash and trim 8 oz. crimini or button mushrooms. If they are larger than the tofu squares, cut them in halves.
Peel and trim 1 red onion, then cut into 1″ thick rounds. Cut each round into quarters or eighths. Break each section in two or three pieces, so that you get 2-3 layers of onion in each piece.
Assemble the kabobs alternating tofu, pepper, zucchini, mushroom, and onion. Make sure to “squeeze” as much onto each skewer as possible, as the ingredients will flavor each other better if they have more contact.
Pour the marinade into a baking dish big enough to hold all the kabobs in a single layer, then put the kabobs in. Marinate them for at least an hour, turning once, or up to 24 hours — turning several times.
Heat a grill to medium heat. Pour off any remaining marinade into a small pan or pot and add 3/4 C. vegetable or mushroom broth. Cook over low heat for 5 minutes, then add 1 T. cornstarch mixed with 1 T. water into a paste. Stir the cornstarch mixture into the liquid and allow to thicken slightly.
Grill the kabobs, brushing with the sauce and turning them four times to brown on all sides.