Vegan Cookout: Summer Vegetable And Tofu Kebabs Recipe

Name: Vegan Cookout: Summer Vegetable And Tofu Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1/2 cup red onion, finely chopped; 1/4 teaspoon coarse sea salt; 1/8 teaspoon cayenne pepper; 1 large clove garlic, minced; 1 cup peaches, peeled and diced; 1 cup tomato sauce; 1/4 cup water; 1/4 cup red wine vinegar; 1/4 cup pomegranate molasses; 3 tablespoons lime juice, freshly squeezed; 2 tablespoons tamari; 2 tablespoons tomato paste; 1 - 3 tablespoons chipotle chile in adobo sauce, chopped; 2 teaspoons fresh sage, minced; 28 ounces extra-firm tofu, frozen and thawed; 4 ounces small round potatoes, halved; 3 tablespoons extra virgin olive oil, plus more for oiling; 1 tablespoon lemon juice, freshly squeezed; 1 large clove garlic, minced; 1 teaspoon coarse sea salt; pinch of cayenne pepper; 1 globe eggplant (about 1 pound), cut into 1/2-inch chunks; 1 green bell pepper, cut into 1-inch squares; 1 large red bell pepper, cut into 1-inch squares; 1 large red onion, quartered vertically, then halved crosswise

Servings: persons

3 tablespoons extra virgin olive oil
1/2 cup red onion, finely chopped
1/4 teaspoon coarse sea salt
1/8 teaspoon cayenne pepper
1 large clove garlic, minced
1 cup peaches, peeled and diced
1 cup tomato sauce
1/4 cup water
1/4 cup red wine vinegar
1/4 cup pomegranate molasses
3 tablespoons lime juice, freshly squeezed
2 tablespoons tamari
2 tablespoons tomato paste
1 - 3 tablespoons chipotle chile in adobo sauce, chopped
2 teaspoons fresh sage, minced
28 ounces extra-firm tofu, frozen and thawed
4 ounces small round potatoes, halved
3 tablespoons extra virgin olive oil, plus more for oiling
1 tablespoon lemon juice, freshly squeezed
1 large clove garlic, minced
1 teaspoon coarse sea salt
pinch of cayenne pepper
1 globe eggplant (about 1 pound), cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch squares
1 large red bell pepper, cut into 1-inch squares
1 large red onion, quartered vertically, then halved crosswise

1
Warm the oil in a small saucepan over medium heat.
2
Add the onion, salt and cayenne and saute until fragrant, 2 to 3 minutes.
3
Transfer to a blender.
4
Add the peaches, tomato sauce, water, vinegar, pomegranate molasses, lime juice, tamari, tomato paste and chipotle chile and process until smooth.
5
Pour the sauce back into the saucepan and simmer over medium-low heat, stirring occasionally, until thick, about 20 minutes.
6
Stir in the sage and simmer for 1 to 2 minutes.
7
Taste and season with more salt if desired.
8
Use immediately or store in a tightly sealed jar for up to 1 week.
9
This recipe makes 2 1/2 cups of sauce.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1/2 cup red onion, finely chopped, 1/4 teaspoon coarse sea salt, 1/8 teaspoon cayenne pepper, and more.

Yes, Vegan Cookout: Summer Vegetable And Tofu Kebabs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Cookout: Summer Vegetable And Tofu Kebabs

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