Summit Fellowship

of Seventh-day Adventist Church
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Vegetarian Kabobs
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24 cubes Water-packed tofu, extra firm
2 medium Carrots, ½ inch diagonal cuts
1 medium Onion, cut in thick wedges
1 small Bell-pepper, 1-inch squares
2 small Zucchini, ¼-inch slices
12 Button mushrooms, whole
12 cherry tomatoes, whole
24 Pineapple chunks
 
Cut tofu into 1-inch cubes. Freeze for 2 days and then thaw. After tofu is thawed, drain excess water and cover with Kabob Marinade and marinate in the refrigerator for 24 hours before time of barbecue or oven. Prepare the Kabob Sauce or Tangy-Mayo for the Kabob dressing.
 
Simmer carrots and onions in a small amount of water until crisp-tender. Add bell peppers and zucchini and cook 1 minute more. Sauté pre-marinated tofu in a non-stick fry pan with a small amount of left-over marinade. Be careful to brown all sides a few minutes until crispy to prevent tofu from falling off skewer. Set aside. 
 
Place vegetables and prepared tofu on kabob skewers in the following order: Onion, pineapple tofu zucchini, carrot, tomato, bell pepper, tofu pineapple, onion and mushrooms.
 
Barbeque option: 
 
Place kabobs on a lightly oiled grill 4-6 inches above a solid bed of low-glowing coals. Grill, turning often and basting liberally with Kabob Sauce or Tangy Mayo Sauce until vegetable are tender.
 
Oven option:
 
Arrange kabobs on a baking sheet prepared with cooking spray. Baste kabobs liberally with Kabob Sauce or Tangy Mayo and bake at 400 degrees F, 20 to 25 minutes or until lightly browned. Turn once and baste several times with sauce during baking.
 
Yield: 12 vegetarian kabobs
 
 
Kabob Sauce
 
1 ½ cups Tomato Sauce
2 Tablespoons Lemon juice
3 Tablespoons Bragg Liquid Aminos or Kikkoman soy sauce
2 Tablespoons Organic Agave nectar
2 Tablespoons Pineapple juice
¼ teaspoon Garlic powder
 
Mix together and store in refrigerator until ready for use.
 
Yields: 2 ½ cups
 
 
“Tangy-Mayo” Kabob Sauce
 
1 cup Vegenaise
1 teaspoon Oregano
1/8 teaspoon Cumin, ground
½ teaspoon Garlic cloves, minced
½ teaspoon Paprika
 
Mix together and store in refrigerator until ready for use.
 
Yields: 1 cup
 
Teriyaki Sauce
 
½ cup Water
2 teaspoons Bragg Liquid Aminos or Kikkoman soy sauce
1 teaspoon Lemon juice
1 ¼ teaspoon Onion powder
¼ teaspoon Garlic powder
2 Tablespoons Organic Agave nectar
2 Tablespoons “Wholesome” Brown Sugar
 
Mix together and store in refrigerator until ready for use.
 
Yield: ¾ cups
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