Grilled Tofu and Vegetable Kebobs

We marinated and basted these delicious vegetarian kebobs in an Asian-inspired sauce. For a great meal, serve with rice and our Green Onion Cakes on the Barbecue

Storage Time: Up to 3 days in the refrigerator.

Yield: Serves 6

Grilled Tofu and Vegetable Kebobs


  • 1/4 cup hoisin sauce
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tbsp white wine
  • 2 tbsp rice vinegar
  • 2 tsp grated fresh ginger
  • 1 tbsp granulated sugar
  • 1 clove garlic, crushed
  • 1/2 tsp sesame oil
  • 1 pkg (500 g) firm tofu, cut into 1-inch squares
  • 2 green bell peppers, cut into 1-inch squares
  • 12 mushrooms
  • 1 medium onion, cut into 1-inch chunks
  • 6 bamboo skewers


  1. Soak bamboo skewers in hot water for 30 minutes.
  2. Combine hoisin sauce, ketchup, soy sauce, wine, vinegar, ginger, sugar, garlic and oil in a large heavy zip-lock plastic bag. Add tofu and toss gently to coat. Seal bag and let stand 1 hour.
  3. Meanwhile, preheat natural gas barbecue on medium heat for 10-15 minutes.
  4. Remove tofu from marinade with a slotted spoon. Add vegetables to marinade and toss to coat. Remove vegetables with a slotted spoon. Reserve marinade for basting.
  5. Thread tofu and vegetables onto skewers.
  6. Grill, turning occasionally and basting with marinade until tofu is heated through and vegetables are tender, about 10 minutes.
Nutritional analysis per kebob:


129 calories, 3.3 g fat, 8.2 g protein, 16.5 g carbohydrate, 2.1 g fibre, 569 mg sodium