Marinated Oven Roasted Kebabs

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5 from 7 votes

Delicious, marinated kebobs with flavor-packed tofu, peppers, mushrooms and onion.

Course Main Course, Side Dish

Cuisine American, Mediterranean

Keyword flavorful, hearty, minimalist, mushroom, Tofu, vegan

Prep Time 15 minutes

Cook Time 30 minutes

Marinating time 1 day

Servings Hungry Humans

Calories 285kcal

Author Plant Test Kitchen

Equipment

Approximately 8 skewers, if using wooden soak them overnight
1 gallon size ziplock bag or airtight container to marinate
1 baking pan lined with a sil-mat or parchment paper

Ingredients

Marinade

1/4 cup apple cider vinegar
1/3 cup olive oil I prefer non-extra virgin, for roasting it has a higher smoke point, you can also use avocado oil or any high smoke point oil.
6 cloves minced or sliced garlic Sometimes I use garlic from a jar, using sliced fresh is nice too.
1/4 cup lime juice about 2 limes worth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 cup chopped fresh cilantro leaves
1¼ teaspoon sea salt

Kebabs

1 block extra firm tofu (frozen, then thawed, then pressed*) cut into 16 cubes
2 red bell peppers cut into 16 - 20 squares
16 oz baby bella mushrooms leave whole, small to medium in size (approx. 16 - 20 mushroooms) if they are big cut them in half a.k.a Cremini/Crimini mushrooms, OR cutting up 3 massive portobello mushrooms is also fantastic.
1 onion, just the outer few layers cut into 6-8 wedges then separate the outer layers into 16- 20 pieces

Instructions

Tofu

Freeze the tofu. Then thaw the tofu, then press and/or squeeze out the tofu. This gives the tofu a porous texture to suck up the most flavor. If it's still frozen in the middle you can microwave it before you press it.

Marinate veggies and tofu

Make marinade in a gallon ziplock bag or container of choice, add veggies and tofu. Let marinate overnight in fridge, flipping occasionally.

Cook

Preheat oven to 425°F
Skewer kebabs putting onions and peppers at the ends and leaving enough space in between veggies and tofu so that they are not quite touching. Close, but not touching.
Place skewers on a lined baking pan (lined with sil-mats or parchment paper). Arrange the skewers so that the ends of the skewers hang off of the pan.
Roast in the oven for 20 to 30 minutes, flipping skewers once after 15 minutes. They are done when they look good and roast-y.

Notes

Nutrition information is approximate

In this recipe, 2 skewers are listed as a serving. I usually cook for 2 people, making 4 skewers at a time. Between the 2 of us all 4 skewers are enjoyed. Then we have it again for dinner. This recipe makes a total of approximately 8 skewers.

Serving Suggestion: Serve over lemon juice dressed kale ribbons and quinoa with Romesco Sauce or Herbed Avocado Aioli

www.planttestkitchen.com

Nutrition