Marinated Tofu and Vegetable Kebabs

Total Time
1 hr 4 min
12 min
12 min


extra firm tofu

14 oz, (1 package), drained

uncooked zucchini

2 medium, each cut into 12 (1/2-inch) slices

uncooked bell pepper(s)

1 item(s), medium, red, cut into 1-inch pieces

uncooked red onion(s)

1 medium, quartered and separated into 16 layers

teriyaki sauce

¼ cup(s)

black pepper


cooking spray

1 spray(s)


  1. LIne broiler pan with foil and spray broiler rack with nonstick spray.
  2. Gently press tofu between several layers of paper towels to remove excess water. Cut into 24 (1-inch) cubes.
  3. Thread tofu alternately with zucchini, bell pepper, and onion onto 8 (10- to 12-inch) metal skewers (if using wooden skewers, soak them in water at least 20 minutes to prevent charring.
  4. Place skewers on baking sheet. Brush on all sides with some of teriyaki sauce. Let stand about 30 minutes, turning and brushing with sauce once or twice more.
  5. Meanwhile, preheat broiler to high.
  6. Transfer kebabs to prepared broiler rack. Broil about 4 inches from heat, turning several times, until vegetables have started to soften and tofu is browned, about 12 minutes. Sprinkle with black pepper.
  7. Per serving: 2 kebabs


Put the cooked tofu and vegetables onto Boston lettuce leaves and enjoy as wraps.

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