Tofu Kebabs with Zucchini & Eggplant

Tofu Kebabs with Zucchini & Eggplant

0 Reviews
From:, April 2018

We've divided the tofu and veggies onto separate skewers because the tofu is delicate and sticks to the grill more easily than the eggplant and zucchini. If you like, swap halloumi cheese for the tofu for another twist on this combination.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large clove garlic, grated
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon Greek seasoning or Italian seasoning
  • ¼ teaspoon salt
  • 1 medium zucchini, cut into large bite-size half-moons (2½ cups)
  • 1 medium eggplant, cut into bite-size chunks (3 cups)
  • 6 ounces extra-firm tofu, cut into bite-size cubes, or 1 8-ounce block halloumi cheese (see Tips)


  • Prep

  • Ready In

  1. Preheat grill to medium.
  2. Whisk garlic, vinegar, oil, Greek (or Italian) seasoning and salt in a large bowl. Add zucchini, eggplant and tofu and toss gently to coat.
  3. Thread the zucchini and eggplant alternately onto 6 skewers, filling the skewers evenly. Thread the tofu onto 2 skewers.
  4. Oil grill rack (see Tips) and immediately add the kebabs. Cook, turning every 2 to 4 minutes, until the vegetables are tender and the tofu is browned, about 10 minutes for the veggies and 12 minutes for the tofu. Remove the tofu and vegetables from the skewers and serve.
  • Tips: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
  • If you prefer to use halloumi, simply decrease the added salt in the marinade to a pinch. Grill, turning every 2 to 3 minutes, until browned, about 6 minutes.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 71 calories; 4 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 5 g protein; 29 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 112 IU vitamin A; 10 mg vitamin C; 135 mg calcium; 1 mg iron; 153 mg sodium; 338 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ medium-fat protein

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