Savory Tofu and Vegetable Kabobs


  • 1/8 cup low sodium soy sauce
  • 1/8 cup lemon juice
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon sriracha
  • 1 teaspoon grated fresh or ground ginger
  • 1 scallion, coarsely chopped
  • 8 ounces extra firm tofu, cubed
  • 1 cup baby bella mushrooms, quartered
  • 1 medium zucchini, sliced into rounds
  • 1 cup cherry tomatoes


  1. To make the marinade, whisk together soy sauce, lemon juice, oil, honey, sriracha, ginger and scallion.
  2. Put tofu in a shallow bowl and pour over marinade. Cover and let soak for at least an hour or overnight in the refrigerator.
  3. Meanwhile soak eight wooden skewers in water so they don’t burn under the broiler.
  4. Thread tofu and vegetables alternately onto the skewers. Brush with extra marinade. Place under a hot broiler or on the grill for about 5 minutes a side, basting occasionally. Heat until vegetables are tender and tofu is golden brown.
  5. Serve kabobs with your favorite rice or slide tofu and veggies off skewers and put into pita pockets and top with a dollop of plain greek-style yogurt.