Vegan Kebabs

Ingredients

• 16 ounces Firm Tofu ((450g) Pressed for 30 minutes)
• 5 cups Cremini Mushrooms ((480g))
• 1 Medium Red Bell Pepper
• 1 Medium Yellow Bell Pepper
• 6 Small Zucchini
• 1 Medium Red Onion
• 12 Bamboo Skewers (Soaked in warm water for 20 minutes)
• 1/3 cup Olive Oil ((80ml))
• 1/4 cup Balsamic Vinegar ((60ml))
• 1 Tablespoon Dijon Mustard
• 3 Tablespoons Maple Syrup
• 1 Tablespoon Light Brown Sugar
• 1 Tablespoon Soy Sauce
• 1 Clove Garlic (Crushed)
• 1 teaspoon Ginger (Minced)
• 1 teaspoon Oregano
• 1/4 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• Sesame Oil

Instructions

1. 1

   Put your tofu on to press either using a tofu press, or by placing the tofu on a plate, with another plate on top of it, and then placing something heavy on top of that, like a heavy pot. Leave it to press for 30 minutes.

2. 2

   Place your bamboo skewers in a dish, pour over warm water and leave them to soak for 20 minutes.

3. 3

   Add all ingredients for your marinade sauce to a measuring jug and whisk together until well combined.

4. 4

   Chop your veggies and when the tofu is pressed, cut it into cubes.

5. 5

   Add the chopped veggies and cubed tofu to a large mixing bowl (large enough to easily fit all your veggies and tofu).

6. 6

   Pour the marinade sauce over the chopped veggies and tofu and toss them gently until the veggies and tofu are well coated in the marinade sauce.

7. 7

   Start building your kebabs by threading pieces of veggies and tofu onto the skewers. We assembled ours starting with bell pepper, then mushroom, tofu, zucchini, red onion, bell pepper, mushroom, tofu, zucchini, red onion and ending with bell pepper.

8. 8

   Assemble your kebabs and then place them onto a large baking tray.

9. 9

   When all the kebabs are assembled and on the baking tray, pour the remaining marinade (from the bottom of the mixing bowl) over the top of the kebabs to coat them. Refrigerate for one hour.

10. 10

    Heat a stovetop grill on medium high heat or an outdoor grill for direct, medium-high heat cooking. Lightly brush with a high smoke oil (we used sesame oil).

11. 11

    When the grill is hot, place four kebabs on the grill (or as many as can comfortably fit).

12. 12

    Cook 8-10 minutes on one side, then flip and cook them for 8-10 minutes on the other side, until the mushrooms have softened and the veggies are tender. It's okay to have some charred black lines on the veggies and tofu.

13. 13

    When the kebabs are done, use a brush to scoop some marinade sauce left behind on the baking tray and brush it onto the kebabs.

14. 14

    Repeat with the next batch.