GRILLED VEGGIE KEBABS WITH CREAMER POTATOES & TOFU

 

This meal may be served in a variety of ways, including on a skewer as a quick finger food appetizer, as a delightful side alongside a veggie burger, or on a bed of rice, quinoa, or couscous as an easy entrée!

 

MARINADE & GLAZE

¼ cup maple syrup

3 tbsp soy sauce

2 tbsp bbq sauce

1 tbsp sriracha

½ tbsp olive oil

pinch garlic powder

 

VEGGIE SKEWERS

½ package of Little Potatoes

1 package of extra-firm pressed tofu

1 small zucchini chopped into large chunks

1 large bell pepper cut into large

4-5 large mushrooms cut into extra-large

¼ red onion cut into large chunks

 

Combine all of the marinade ingredients. Tofu should be cut into big 3"-1" pieces. Marinate the tofu for about an hour. Preheat your oven to 450F after marinating.

Prepare Little Potatoes. Place the foil tray on top of a large baking sheet. 10 minutes in the oven

After 10 minutes, slide the potato tray to one side of the baking tray. Arrange the marinated tofu cubes on the other side of the baking pan lined with parchment paper. Any extra marinade should be saved. 15 minutes in the oven Before baking for another 10 minutes, flip the tofu and mix the potatoes.

 

In a small saucepan over medium heat, warm the remaining marinade while the tofu and potatoes bake. Cook for 5 minutes, or until slightly thickened.

A little coat of oil should be sprayed or brushed onto a hot grill. Precook the veggies for about 5 minutes, or until just soft. During cooking, season with a small sprinkling of salt.

Alternate skewering a mix of veggies, tofu, and potatoes, making sure to have an equal quantity of each food per skewer, beginning and finishing with a piece of tofu or potato. Brush the skewers with the glaze and cook until the vegetables are soft. Serve with any leftover glaze on the skewers.