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Hoisin BBQ Veggie Skewers with Tofu
4 Serving Plantry

Hoisin BBQ Veggie Skewers

with Tofu

Tags:
SERVINGS
4
PREP & COOK TIME
40 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 2 garlic cloves, minced
  2. 1 tbsp tamari
  3. ¼ tsp Chinese five spice
  4. 2 tbsp cashew butter
  5. 1 tbsp rice vinegar
  6. 2 tsp agave
  7. 1 package extra firm tofu, drained and cut into 1 inch cubes
  8. 1 pint cherry tomatoes
  9. 1 dozen mini bell peppers
  10. 8 scallions, cut into 2 inch pieces
  11. 1 dozen cremini mushrooms
  12. 2 tbsp vegetable oil
  13. Salt
Tools: Pastry brush, Wooden or metal skewers
SERVINGS
4
PREP & COOK TIME
40 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Make the hoisin sauce

Add garlic, tamari, Chinese five spice, cashew butter, rice vinegar, agave, and 1 tbsp water to a small bowl. Whisk the hoisin sauce until smooth.

2
Prepare the vegetables and tofu

Add tofu, just half the vegetable oil, and a sprinkle of salt to a medium bowl, and toss. To a large bowl, add cherry tomatoes, mini bell peppers, scallions, mushrooms, remaining vegetable oil, and a sprinkle of salt, and toss to coat.

3
Make and cook the skewers

Slide tofu and vegetables onto the skewers. (Note: If using wooden skewers you’ll need to soak them in water first! Check the package for instructions.) Cook skewers on a hot grill until vegetables just start to soften, 3 to 4 minutes. Brush hoisin sauce on the tofu and vegetables every 5 minutes until vegetables and tofu are tender and browned at the edges, 12 to 15 minutes. If the hoisin is too thick, add water one tablespoon at a time until it reaches the consistency of barbecue sauce. We recommend serving with rice and crunchy pickles.

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