Breastfeeding Friendly Vegan BBQ Tofu Skewers
Total time1 hr 10 min
Prep time25 min
Cook time15 min
4.5(20)
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Learn more →Ingredients
4 servings
For the skewers
- 1 block (14 oz) extra-firm tofu
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch rounds
- 1 red onion, cut into 1-inch chunks
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the BBQ sauce
- 1 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp tamari
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy pan or cutting board on top, for 20–30 minutes until the surface feels dry to the touch. Cut the pressed tofu into 1-inch cubes.
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