Grilling is not just for meat craving psychos; it’s perfect for vegetarians and anyone wishing to add more compassion and healthy food into their lifestyle. 😛
These teriyaki tofu and vegetable kabobs are just bursting with the perfect concoction of sweet and savory flavors. The slightly charred edges satisfy all your summer barbecue cook out cravings!
Truthfully, I did minimal cooking in this recipe. This is more of an idea list of various veggies you can add to your skewers. I used everything I had in my fridge and cupboard, including water chestnuts, which do not hold up when poked with a metal rod. The avocado was experimental and tasted decent but I think I prefer to save it for salads or guacamole nights! Definitely don’t skip out on the fresh pineapple as it is key to creating those perfect flavor concoctions I mentioned above!
For those of you who know I don’t like mushrooms… Well… I tried them for the hundredth time in my life and I still don’t like them. Boo! But they look really pretty in the pictures AND my family likes them! Win win!
Find your favorite teriyaki sauce, marinate your tofu and veggies, and grill them up! Be sure to read my article on how to prepare tofu before starting. It’s not as simple as cutting it up and cooking it. (You could do that… but you definitely want to make excellent tasting tofu that thoroughly absorbs your sauce.)
Oh and if you are using a propane gas grill… make sure it’s full. My shish kabobbies were good, but I would have liked to leave them cooking for maybe 2 minutes longer! 😉