Mushroom, Tofu and Eggplant Kabobs
These vegan kabobs feature a combination of mushrooms, tofu and eggplant flavored with a delicious balsamic marinade, resulting in a hearty, satisfied grilled dish.
30 mins
6 Serving(s)
Ingredients
- 1/2 cup balsamic marinade, divided (see recipe link in notes)
- 2 (12 oz.) pkgs. extra-firm tofu, drained, pressed and cut into 1½-inch cubes
- 1 lb. shiitake mushrooms
- 1 medium eggplant, cut into 1 1/2-inch cubes
- 6 bamboo skewers, soaked in water at least 30 minutes
- 1/2 cup sliced green onion, for garnish
- 2 tsp. toasted sesame seeds, for garnish
Instructions
- Set aside 1/4 cup marinade. In a medium bowl, gently stir together remaining marinade with tofu, mushrooms and eggplant. Refrigerate, covered, twenty minutes.
- Remove tofu and vegetables from marinade and discard excess liquid. Alternately thread eggplant, mushroom and tofu onto prepared skewers until full. Season with salt and pepper, if desired.
- Preheat an outdoor grill to medium-high and oil grate. Grill skewers, basting with reserved marinade, until vegetables are cooked through, 2–3 minutes per side. Transfer skewers to a platter and serve immediately, garnished with green onion and sesame seeds.
Additional Note
Try using our Balsamic Marinade when making this recipe.
Nutrition Facts
248 Calories Per ServingFat: 16gSaturated Fat: 2gCholesterol: 0mgSodium: 103mgCarbohydrates: 27gFiber: 8gSugars: 9gProtein: 16gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe