MAKES 4 SERVINGS, 8 KEBABS
AGELESS ANTIOXIDANTS
HEALTH IS IN THE HUE
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
VISION MISSION
These marinated kebabs are a great example of Health Is in the Hue. They’re stacked with fresh, colorful vegetables, including purple eggplant, yellow and red bell peppers, red onions, mushrooms, and zucchini. They’re perfect for oven-roasting at home or tossing on the grill at the next vegan cookout. The vegetables need to marinate for 1 hour prior to cooking, but you can use that time to prep Herbed Potato Salad (here) as a pairing.
½ cup extra-virgin olive oil
6 garlic cloves, finely chopped
¼ cup freshly squeezed lime juice (about 2 limes)
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ cup chopped cilantro leaves
1½ teaspoons sea salt
1 block extra-firm tofu, cut into 16 or more cubes
8 white mushrooms (baby bella or white button)
1 small eggplant, sliced into ¼-inch cubes (about 8 or more)
1 red bell pepper, seeds removed, sliced into 8 pieces
1 yellow bell pepper, seeds removed, sliced into 8 pieces
1 orange bell pepper, seeds removed, sliced into 8 pieces
1 medium zucchini, sliced ¼ inch thick
1 medium red onion, sliced into 8 wedges
8 stainless steel or wooden skewers (if using wooden skewers, presoak them in water overnight)
MARINADE In a bowl, combine the marinade ingredients. Pour marinade in a deep baking pan with sides. Place the tofu and vegetables in a single layer in the marinade. Cover with plastic wrap and refrigerate for 1 hour, turning vegetables and tofu after 30 minutes.
ASSEMBLE AND COOK Preheat oven to 400°F.
Divide the tofu and vegetables among the eight skewers. Place skewers on a baking sheet lined with parchment paper and roast in the oven until the edges of the vegetables start to brown, about 10 minutes, checking often to make sure they don’t burn. Turn the skewers so the uncooked side is closest to the heat and cook until the second side starts to brown, about 10 minutes. Serve hot.