Serving tofu and veggies kebab-style is festive, but firing up the grill, marinating the ingredients, and soaking the bamboo skewers (so they don’t ignite) can be time-consuming. And most people don’t own a stovetop grill. Here’s a shortcut method that circumvents all those steps, made right on an ordinary griddle.

　　

Ingredients

4 servings

　　One 16-ounce tub extra-firm tofu

　　1 small green bell pepper, cut into 1-inch pieces

　　1 small red, orange, or yellow bell pepper, cut into 1-inch pieces

　　1 cup cherry or grape tomatoes

　　1 cup small baby bella or crimini mushrooms

　　1 1/2 tablespoons olive oil

　　2 1/2 tablespoons reduced-sodium soy sauce

　　2 tablespoons dry red or white wine

　　1/2 teaspoon dried basil

　　

Step 1

Cut the tofu into 4 thick slabs crosswise. Blot well between paper towels. Cut each slab into 6 large dice.

　　

Step 2

Alternate the chunks of tofu, bell peppers, tomatoes, and mushrooms on each of 8 bamboo skewers, leaving about 1 1/2 inches of skewer at the bottom, and filling the entire skewer as close as possible to the top. Wrap the open ends of the skewers with aluminum foil.

　　

Step 3

Combine the oil, soy sauce, wine, and basil in a small bowl and stir together. Heat half of the mixture on a griddle (either round or square) on the stovetop.

　　

Step 4

Arrange 4 of the skewers on the griddle, with the longer wrapped ends hanging off the edge. Cook over medium-high heat, turning frequently, for 8 to 10 minutes total, or until the tofu and vegetables are touched with golden brown spots here and there. Remove the skewers to a plate and cover with foil to keep warm while repeating with the remaining skewers.

　　

menu suggestions

Step 5

Arrange the skewers over a hot cooked grain (brown rice, couscous, quinoa, or a combination of quinoa and bulgur, which can cook together). Serve with steamed broccoli or cauliflower and a colorful salad.

　　

Step 6

Serve with Sautéed Paprika Potatoes (page 207) and any of the Recipe Not Required ideas for mixed greens (page 192).

　　

Step 7

This is also lovely with Sweet and White Potato Salad with Mixed Greens (page 188) and steamed green beans or asparagus.

　　

nutrition information

Step 8

Calories: 185

　　

Step 9

Total Fat: 12g

　　

Step 10

Protein: 13g

　　

Step 11

Carbohydrates: 8g

　　

Step 12

Fiber: 2g

　　

Step 13

Sodium: 355mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).