Signature Dish: Tofu Kebab

One of my inventions, fusing Middle Eastern flavors with an East Asian vegan staple. Simple to prepare, simple to clean up after, filling, and protein-packed.

Tofu Kebab served with rice and avocado.

I use the extra-firm tofu when I can. Before I cube it, I squeeze it for a few minutes between two large plates, using a saucepan as a weight, then draining the water. This reduces the sogginess and helps it remain intact. I use whatever non-root vegetables are available. Bell peppers, zucchini, broccoli, cauliflower, tomatoes, and onions all go well. For a dressing, I can go Middle Eastern with olive oil and lemon juice (and salt and pepper), or East Asian with soy sauce and sesame oil.

The skewers can be grilled like vegetables on an outdoor grill. If using the oven, I usually set it to bake at 425F for 10 min, while turning it often, to dry out the tofu even more. Then I set it to Broil at 535F for another 10 min, rotating frequently.

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My Health Journey

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