Zesty Veggie & Tofu Skewers on the BBQ
Grill up these skewers on the BBQ for a delicious and healthy side dish or main course. A splash of lime adds a citrusy kick which pairs perfectly with the slight heat of chilli spices.
Summer may be slowly coming to an end in Ontario, but we are still holding on to the warm weather and, with that, BBQ season. We don’t have a BBQ in our little downtown apartment, but we’ve been lucky enough to be spending lots of time at cottages this summer and have had tons of opportunities for grilling. We’ve been playing around with tons of different combos of veggies and spices to come up with a recipe that is both simple and flavour-packed. These skewers were created as a perfect blend of our fav veggies, zesty lime for that summer feeling, and chilli spices because, you know we love a lil’ heat on everything.
These skewers require minimal ingredients and time; therefore, they are the perfect side dish for a summer meal. With the addition of quinoa, spinach, and avocado, these skewers can be served bowl-style for a complete meal that is flavourful, nutritious, and you know what’s next – delicious! What else makes these skewers so easy for a summertime (or anytime) meal? They can be prepped ahead of time and grilled up when you’re ready to eat. These zesty skewers can also be customized to everyone’s tastes, meaning you can leave out or add veggies depending on personal preferences and what is seasonal for you.
Don’t have a BBQ or too cold to get out there and grill? Don’t worry! You can also make these skewers in the oven and get them crispy and delicious, just like on the BBQ. This recipe is great for an easy weeknight dinner or can be doubled and made for a summer BBQ party that will be a total crowd-pleaser! Give these skewers a try, and let us know what you think!
Don’t forget to tag us in your creations – @smallkitchenbigplates
Zesty Veggie & Tofu Skewers on the BBQ
Grill up these skewers on the BBQ for a delicious and healthy side dish or main course. A splash of lime adds a citrusy kick which pairs perfectly with the slight heat of chilli spices.
Ingredients
- 4-6 BBQ skewers
- 1 package firm tofu (400g), drained and cut into 1-inch pieces
- 1 red pepper, cut into 1-inch pieces
- 1 yellow pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch pieces
- 4 portobello mushrooms, sliced into 1/2-inch pieces
- 1 bunch (5-6) green onions, ends chopped off and sliced into thirds
- 2 tablespoons olive oil
- 2 limes, juiced
- 1 tablespoon garlic powder
- 1/2 tablespoon chipotle chilli powder
- 1/2 tablespoon chilli flakes
- Salt and pepper to taste
- For Serving
- Quinoa
- Spinach
- Avocado
- Hot sauce
- Lime wedges
Instructions
- Preheat the BBQ to 400°F (204°C).
- Have all of the cut up veggies and tofu on a tray or plate and thread them onto your skewers. Keep going until you have used everything up.
- Brush them with the olive oil and squeeze the juice of 1 lime over top. Add the garlic powder, chipotle pepper powder, chilli flakes, salt, and pepper and brush the skewers to evenly coat all sides.
- Grill each side for 8-10 minutes or until light grill marks appear. When they are cooked and crispy to your liking remove from the grill and add the juice of the other lime over top of the skewers.
- Serve on a bed of quinoa with spinach, sliced avocado, hot sauce, and more lime wedges.
Notes
- If you are using wooden BBQ skewers as opposed to metal, pre-soak them in water for 30 minutes so they do not burn on the BBQ.
- If you can’t find chipotle pepper powder, you can use regular chilli powder.
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All the colours of the rainbow make a stunning presentation!!
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