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Vegan Kabobs From Miso Eggplant, Tofu & Butternut Squash


for about 8 skewers:

  • 1 eggplant, cut into chunks
  • 3/4 lb butternut squash, cut into chunks
  • 395g extra firm tofu, cut into rectangles**
  • Marinade
    • 4 tablespoons miso paste
      • SUBSTITUTE: 4 tablespoons (56g) tahini  + 2 tablespoons tamari (or low sodium soy sauce)
    • 2 tablespoons lite sodium tamari (or low sodium soy sauce)
    • 1 tablespoon ginger paste
    • 1/2 tablespoon wasabi paste**
    • 2 tablespoons rice vinegar
    • 1 tablespoon apple “honee” (or agave or honey)
    • 2 tablespoons melted coconut oil
  • Garnish:
    • 2 teaspoons sesame seed oil (lightly brush the kabobs with it)
    • fresh cilantro
    • fresh green onion, chopped
    • sesame seeds

(**) – denotes optional ingredient


Step 1

Fire up the grill to about 375F (or set oven to 420F).

Step 2

In a bowl add the ingredients for the marinade and whisk together.

Step 3

Add the vegetables and tofu to a sealable plastic bag and add about 3/4 of the marinade. Seal the bag (and try to get out as much air as possible). Gently flip the bag over and over to that all the ingredients are covered in the marinade. Set aside in the fridge for at least 1 hour.

Step 4

Add the veggies and tofu to skewers.

Step 5

Place on the grill and cook for about 12 to 15 minutes, flipping halfway through, to ensure even cooking and grill marks on multiple sides. Use the remaining marinade to baste the kabobs every 3 to 4 minutes while they cook.

Step 6

Once you pull them off the grill, add about 2 teaspoons of sesame oil to the remaining marinade, and lightly brush the kabobs so they have a slight sesame flavor.

Step 7

Garnish and enjoy!