alive logo

Tofu Mushroom Kebabs with Nut Sauce

Makes 8 kebabs.


    Tofu Mushroom Kebabs

    When grilled to smoky perfection, chunks of tofu will even appease passionate carnivores. The silky nut sauce adds delicious richness to each bit. Consider serving over whole grain rice.


    Tofu Mushroom Kebabs with Nut Sauce


    • 3 Tbsp (45 mL) peanut butter or almond butter
    • 3 Tbsp (45 mL) light coconut milk
    • 1 Tbsp (15 mL) reduced-sodium soy sauce or tamari
    • 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, 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


    Per serving:

    • calories120
    • protein9g
    • fat8g
      • saturated fat1g
      • trans fat0g
    • carbohydrates7g
      • sugars1g
      • fibre2g
    • sodium86mg



    Whisk together peanut butter or almond butter, coconut milk, soy sauce or 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 garnished with sesame seeds and cilantro.



    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.