Vegan Kebab

Instructions

1. Step 1

   On the cutting board, use the chef's knife to cut the pressed tofu into cubes, seed and cut the bell pepper into skewer-sized pieces, cut the peeled red onion into wedges, and cut the zucchini into thick rounds.

   Cookware: Chef Knife — cutting, cutting board — prep surface

2. Step 2

   In the mixing bowl, whisk together the olive oil, soy sauce, lemon juice, three garlic cloves, smoked paprika, and salt, then add the tofu, bell pepper, red onion, and zucchini and toss to coat. Cover the bowl and marinate for 30 minutes.

   Ingredients used: 2.0 piece Bell Pepper, 3.0 clove Garlic, 30.0 ml Lemon Juice, 45.0 ml Olive Oil, 1.0 piece Red Onion, 3.0 gr Salt, 6.0 gr Smoked Paprika, 60.0 ml Soy Sauce, 400.0 gr Tofu, 2.0 piece Zucchini

   Cookware: mixing bowl — marinating, whisk — whisking

3. Step 3

   Place the water in the small bowl and bring it to room temperature. Whisk in the tahini, remaining lemon juice, remaining garlic, and remaining salt until smooth and pourable.

   Parallel with step: 2

   Ingredients used: 1.0 clove Garlic, 30.0 ml Lemon Juice, 3.0 gr Salt, 120.0 gr Tahini, 100.0 ml Water

   Cookware: small bowl — sauce mixing, whisk — whisking

4. Step 4

   Preheat the grill to medium-high heat. Thread the marinated tofu and vegetables onto the skewers, alternating pieces and leaving small gaps for heat circulation.

   Cookware: grill — preheating, skewers — assembly

5. Step 5

   Grill the skewers over medium-high heat for 12 minutes, turning with the tongs every 3 minutes, until the tofu is browned and firm and the vegetables have browned edges while remaining tender.

   Timer: 12 min (scalable)

   Cookware: grill — medium-high heat, skewers — grilling, tongs — turning

6. Step 6

   Serve the hot grilled skewers with the tahini dipping sauce in the small bowl.

   Cookware: skewers — serving, small bowl — serving