Vegetable Kabobs


  • 1 sweet pepper of every color
  • 1 yellow squash
  • 1 zucchini
  • 1 eggplant
  • 1 purple onion
  • 1 lb. extra firm tofu
  • cherry tomatoes
  • skewers
  • wild rice or orzo


  • peanut oil
  • fresh ginger root, finely shredded
  • fresh cloves of garlic, shredded
  • turmeric
  • vegetable seasoning
  • ¼ cup water
  • salt


  1. Drain block of tofu, wrap in paper towels and press to remove excess moisture.  Cut into medium to large cubes. Place in a dish of water and seasonings and let sit for half an hour.
  2. Place skewer sticks in rectangular container and cover with enough hot water as to soak them in seasoned water. I suggest some peanut oil and
    shredded ginger and let the bamboo sticks soak and become flexible.
  3. As the tofu marinates, wash the cherry tomatoes and set aside. Wash and chop the peppers and chop the onions, all in medium to large pieces.
  4. Place the veggies and tofu on the skewers. The order in which you make it really doesn’t matter. Continue until the veggies are all used up.
  5. Bake at 350 degrees, covered, until the veggies are cooked, then uncover and let the tofu brown. Serve over wild rice or cooked orzo. Yummy!
Browse Cook(s): Idalia Dinzey
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.