Grilled Tofu and Veggie Shish Kabobs

Grilled Tofu and Veggie Shish Kabobs

Two days ago, I came up with this keeper of a dinner idea…there are a few steps involved but believe me, the results are well worth the effort. I served the shish kabobs up with some corn tortillas and homemade BBQ sauce…delicious! This would be great to prepare with family or friends as you enjoy the day together sparking up the grill.

To begin with, you have to do some marinating…I used to marinate in bowls but have recently discovered a better way, a way I can’t imagine doing different now…and so simple, too. Ziplock bags…that way, as the food sits in the fridge soaking in all those wonderful flavors, you can move them around and get the taste to meld completely…like magic! The old Shake and Bake, but healthier.

Here is the tofu and the veggies, ready for the fridge…


Let these sit for at least a couple of hours. Then, when you’re ready to start the grill, it’s time to skewer…this will make about 8 shish kabobs.

If your mouth isn’t watering, well…I don’t know what to say…these were delicious…could be served with rice or pita, let your imagination bring anything to fruition…

1 Recipe of BBQ Tofu

  • 1 Square Extra Firm Tofu, pressed, and cut into 1″ cubes (I like to use tofu made from sprouted soybeans)
  • Juice of 1 lemon
  • 1 T Pure maple syrup
  • 1/4 C Liquid Aminos (soy sauce style of fermented soy with all amino acids= complete protein)
  • 1/4 C water
  • 1/2 t spice of choice (such as cajun, italian, indian, etc…this day I used a cajun blend I made)

Place all ingredients into ziplock bag, put into fridge for at least 2 hours. Can be broiled, pan fried or grilled.

Veggie Marinade… for 1 zucchini, 1 yellow squash and 8-16 baby portabellos.

  • 1 T balsamic vinegar
  • 2 T olive oil
  • 4 Sprigs Rosemary
  • 1 Sprig Thyme
  • 1 Sprig Oregano

Place in ziplock with chopped squash and mushrooms. Shake to cover, place in fridge for at least 2 hours. Feel free to use whatever fresh herbs you have on hand or what goes with whatever seasoning you are using for your tofu.

It’s tricks like this that make vegan cooking so easy…it’s all in the spices and herbs…after all, the main ingredients are all the varieties of fruits and veggies, beans, nuts, seeds, and grains…now it’s up to you to make the combinations of your choice and stir the pot as you make discoveries of your very own.

Now, when the grill is heating up, you can start some quinoa and get to skewering, make sure you vary the color going onto the skewer to make it pleasing to the eye, as well as the palette…you will use:

  • tofu
  • marinated veggies
  • Green peppers
  • Onions
  • Garlic, still in their papery wrapping
  • Grape Tomatoes

Really, the sky is the limit here…feel free to use whatever veggies you may have on hand and that match the seasonings of choice. Love that! Place them on a clean and oiled grill until nicely roasted. Serve with whatever side dishes you have decided on and enjoy.

Peace, love and light…




Peach Mint Smoothie

First of all, when I started blogging I was in the middle of doing Shakespeare in my local community theater and now that the play is finished, I intend to start blogging more regularly in order to get some of my recipes out there to those of you who are interested in making vegan taste delicious. Eventually, my plan is to create enough tasty recipes to publish a vegan cookbook…but for now, this blog will serve as my testing board…thanks for joining me on the journey!!

Now…I really hate to make my 3rd post another smoothie but I can’t resist this one…it is sooo good. I never used to like peaches very much but since becoming vegan they have begun to grow on me. And now that I’ve come up with this delicious smoothie, I think I’ll be eating them more often.

Here in Colorado, we have some delicious peaches grown on the Western Slope of the Rocky Mountains…when I brought mine home, I washed and cut them up and tossed them into the freezer so they’d be primed and ready to add to my fruit smoothies. Now like I said, the intent would have been to add them to some other fruit and not neccessarily make them the main event…I don’t know what possessed me this morning but the ingredients of this smoothie transformed into something magical…

An afterthought as the smoothie was whizzing away was to add mint, so I ran outside and cut off a sprig of my chocolate mint…I’m sure whatever kind of mint you have on hand would be delicious…but this is the kind I used. Also, I didn’t have any fresh oranges so I used some OJ concentrate in a pinch…the next time I make this, I will add the juice of 1 orange instead of the concentrate…let me know if you experiment with this…it won’t be long and I will, too!

So, I hope you’ll whip this up in your blender and let me know what you think…

Oh, and a thought on plant milk…first of all I had the question of what is it? Well, it’s any milk alternative out there, like soy, rice, almond, hemp, oat, etc. My favorite kind to use is oat because it has 4g of protein per serving…and…I try to limit my soy usage to sprouted tofu, edamame and liquid aminos.

Peach Mint Smoothie

  • 1 C Plant Milk
  • 2 T Orange Juice Concentrate (Juice of 1 orange)
  • 1/2 banana, frozen
  • 1/2 C peaches, frozen
  • 1 sprig of chocolate mint, about 4″, leaves torn and added to blender, saving small top leaves for garnish, if desired
  • 1 T pure maple syrup
  • dash of vanilla

Add all ingredients to high powered blender and blend until smooth and frothy. Pour into a tall glass, garnish with mint leaves, enjoy.

Peace, love and light,