Foodie Friday
These Tofu Mushroom Kabobs are a perfect Summer BBQ meal!  Toss the leftovers over a bed of greens for a great next day lunch. This vegan friendly recipe comes together quickly and is packed with protein and flavour. Also easily adaptable to what you have on hand. Try adding fresh peppers or lime for a flavour change up.

Tofu Mushroom Kebab Ingredients

3 Tbsp (45 mL) peanut butter or almond butter

3 Tbsp (45 mL)  coconut milk

1 Tbsp (15 mL) reduced-sodium soy sauce or tamari (Try Braggs!)

Juice of 1/2 lime

2 tsp (10 mL) grated orange zest

1 tsp (5 mL) grated fresh ginger

1/4 tsp (1 mL) chili pepper flakes

1 package extra-firm tofu or tempeh, drained and cut into 1 in (2.5 cm) squares

1/2 lb (225 g) crimini mushrooms, stems removed

2 small zucchini, cut into 1 in (2.5 cm) thick rounds

1 bunch green onions, white and light green parts only, trimmed into 1 in (2.5 cm) lengths

1 tsp (5 mL) sesame seeds

1/4 cup (60 ml) chopped cilantro


Whisk together peanut butter or almond butter, coconut milk, tamari, lime juice, orange zest, ginger, and chili flakes.

Preheat grill to medium-high and grease grill grate. In alternating order, thread tofu, mushrooms, zucchini, and green onions onto 8 skewers. Brush some nut sauce on skewers. Grill kebabs for 8 minutes, turning once halfway, or until vegetables are tender and tofu is golden. Brush on more sauce halfway through grilling.

Serve these Tofu Mushroom Kebabs garnished with sesame seeds and cilantro.


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