Celebrate summertime with these colorful BBQ Tofu Vegetable Kebabs! Fire up the grill or bake them in the oven using any vegetables you have in the fridge. (vegan & gluten-free) In partnership with Pompeian!
Hellooooo, sweet summertime! Yes, you read that right—it is summer for me because I am officially graduated from college with an actual degree. 🎉 Like, what?!?
I seriously don’t know where the last four years went, but I couldn’t be more excited to start this new chapter of my life. Let me catch you up: I graduated with a mass communication degree, but I’ll be heading to Colorado (!!!) in the fall to start my master’s degree in nutrition. I’ll be a registered dietitian in about 4 years. Woohoo!
My main goals for the summer include relaxing and RELAXING. I don’t know when I’ll get the opportunity to do virtually nothing for three months again (grad school is intense), so I’m soaking all of the free time.
Of course that means I have way more time to create mouthwatering recipes for Emilie Eats and get ahead so I can enjoy my first few weeks in Colorado without having to work too much. It’s going to be quite an adventure!
But let’s be real. You’re here for the food, I’m here for the food, so let’s jump into the food. I’ve got the perfect summertime finger food: BBQ Tofu Vegetable Kebabs!
We all know summer brings the BEST food: watermelon, zucchini, berries, corn, pineapple, giant pasta salads, and grilled vegan burgers. Sorry, winter food just can’t compete.
So let’s just layer all the summer vegetables and some BBQ tofu onto skewers and lay by the pool, shall we?
I went with zucchini, red onion, bell pepper and pineapple for these vegetable kebabs, but feel free to use whatever is hiding in your fridge. Tomatoes, mushrooms or squash would be great additions!
After you layer everything onto the skewers, everything gets brushed (or drizzled) with Pompeian Organic Extra Virgin Olive Oil to get the vegetables extra crispy and add some healthy fats. We’re also using Pompeian Organic Apple Cider Vinegar in the BBQ sauce to balance out the sweet and savory flavors and add a little tartness.
If you have an outdoor grill, go ahead and fire it up! I don’t think these vegetable kebabs would take long to cook on a grill—maybe 15 minutes.
Bonus points if you’re eating these BBQ tofu vegetable kebabs while hanging out at the pool with your friends and drinking a fresh margarita!
BBQ Tofu Vegetable Kebabs
Celebrate summertime with these colorful BBQ Tofu Vegetable Kebabs! Fire up the grill or bake them in the oven using any vegetables you have in the fridge. (vegan & gluten-free)
For the BBQ tofu:
- 1 6-ounce can tomato paste, preferably organic
- 1 cup water
- 3 tablespoons Pompeian Organic Apple Cider Vinegar
- 2 tablespoons blackstrap molasses
- 2 tablespoons applesauce
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Dash of ground cayenne
- 1 14-ounce package extra firm tofu, pressed for 15 minutes*
For the kebabs:
- 1 red onion
- 1 zucchini
- 1 bell pepper
- 1 pineapple
- 3–4 tablespoons Pompeian Organic Extra Virgin Olive Oil
- In a small saucepan over medium-high heat, place tomato paste, water, Pompeian Organic Apple Cider Vinegar, molasses, applesauce, garlic powder, onion powder, mustard, salt, pepper, paprika, and cayenne. Whisk to combine. When it begins to bubble, cover (this is important). Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring once or twice. Add more water if the sauce gets too thick.
- Preheat oven to 350ºF.
- Cut the tofu into 1-inch pieces. Place in a large bowl. Pour the BBQ sauce on top (you may not need all of it). Stir to evenly coat the tofu; let it sit for 5-10 minutes.
- Arrange the tofu on a greased baking sheet. Bake for 20 minutes.
- Meanwhile, chop the red onion, zucchini, bell pepper and pineapple into 1-inch chunks. Place each ingredient in a separate bowl.
- When the tofu is done, arrange the kebabs. Layer the tofu and vegetables onto the skewers until all ingredients are used up.
- Place the kebabs on the baking sheet; brush or drizzle with Pompeian Organic Extra Virgin Olive Oil. Bake for 15-20 minutes, until the vegetables are slightly charred.
- Serve with extra BBQ sauce for dipping.
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!