Savory rosemary tofu and veggie kabobs
If you’re looking for a great way to get rid of expiring veggies in your fridge but don’t want to mess with a soup or stew, vegetable kabobs are a great option.
And if you have some rosemary laying around, even better!
These rosemary tofu and veggie kabobs are incredibly easy to make, and the rosemary adds a ton of flavor and crunch that ordinary veggie kabobs sometimes just don’t have.
They’re great any day of the week for yourself, but I imagine they’d go over really with kids or as a party favor too.
I hope you enjoy them!
Rosemary tofu and veggie kabobs
Prep Time: 15 minutes | Cook Time: 20 minutes | Yields: 5 kabobs
Ingredients:
1 zucchini, sliced
1 red pepper, sliced (squares)
1/2 package firm tofu, cut in 2 inch squares
1/4 onion, sliced (squares)
1 package whole cremini mushrooms
1 tbsp avocado oil
salt and pepper
5 rosemary sprigs, about 8 inches long
Directions
Preheat oven to 375 degrees
Combine all ingredients except rosemary sprigs in a large mixing bowl and stir gently until the vegetables and tofu are evenly coated with avocado oil and salt and pepper
one by one, slide vegetables and tofu onto the rosemary sprig in the direction of the rosemary leaves. Leave about one inch of room at the top and bottom of the sprig to prevent the vegetables from sliding off and so the kabob is easy to handle.
Place on an aluminum or parchment lined baking sheet, and put in the oven for 20 minutes.
Remove from the oven, let cool before serving and enjoy!
