These healthy sweet and savory Mustard Maple Veggie and Tofu Kabobs make the perfect dish for any outdoor gathering packed with fresh veggies, sweet potatoes, tofu, and a delicious maple, mustard, garlic, and basil marinade.
Kabobs are one of my favorite things to make when I want a dinner that feels special but all I really want to do is throw together whatever veggies and proteins I happen to have on hand. Just the mere act of threading everything onto a skewer makes it feel fancier than a normal grilled dinner. For this recipe, I decided to pair zucchini, onions, peppers, mushrooms, and sweet potato with tofu and a delicious marinade of mustard, maple syrup, basil, and garlic. Then a quick trip to the grill and dinner is ready!
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Maple Mustard Vegetable Tofu Kabobs
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- 2 cups sweet potatoes, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup Dijon mustard
- 1 tbsp maple syrup
- 2 U garlic cloves, minced
- 2 tbsp basil, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 14 oz. extra firm tofu, cut into squares
- 1 U red pepper, chopped
- 1 U green pepper, chopped
- 1 U red onion, chopped
- 1 cup mushrooms, halved
- 1 U zucchini, chopped
Microwave or boil the potatoes until fork tender. Meanwhile whisk together the olive oil, lemon juice, mustard, maple syrup, garlic, basil, salt, and pepper.
Combine the potatoes with the tofu and other veggies. Pour marinade over top and stir to coat. Refrigerate for at least 2 hours, or overnight.
When ready to cook, thread the veggies and tofu on to skewers. Cook on a medium hot grill for about 10 minutes, flipping halfway through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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