Vegan Cookout: Summer Vegetable And Tofu Kebabs

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!