Tofu & Vegetable Kebabs

by Marion Price

In Season Now | Summer | Dinner

Tofu & Vegetable Kebabs

Course Main Dish
Cuisine Macrobiotic
Servings 12 people


Kebab ingredients:

  • 1 Block Fresh firm tofu
  • 2 Large Red onions
  • 1/4 Butternut squash Or sweet pumpkin
  • 1 Head Broccoli
  • 12 Small Mushrooms
  • 1 Large Red pepper
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Shoyu
  • 1 Tablespoon Mirin

Marinade ingredients:

  • 2 Tablespoons Ginger juice
  • 2 Tablespoons Mirin Or rice syrup
  • Juice of half a lemon
  • 1 Pinch Chilli powder Or a small sliced fresh chilli
  • 1 Teaspoon Toasted sesame oil (Optional)
  • 2 Tablespoons Water


  • Mix together all the marinade ingredients. Cut the tofu into 12 cubes and blanch in boiling water for 1 min. Drain and dry and place in the marinade for 2 hours, turning from time to time.
  • Slice squash, onions and red pepper into bite-sized chunks, add the mushrooms, oil, shoyu and mirin and bake slowly in the oven (gas mark7) until the vegetables become very sweet (45mins-1 hour) turning from time to time.
  • Cut the broccoli into flowerets and blanch in boiling water for 2-3 mins, keeping the bright green colour. Drain and cool in cold, salted water.
  • Place one piece of each type of vegetable and 1 piece of tofu onto each kebab stick.