Vegan Kabobs From Miso Eggplant, Tofu & Butternut Squash

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 180
Protein 7g
Fat 11g
Carbs 14g
Total Time

Have you ever wondered what a vegan kabob tastes like? Whether you’re a vegan or just someone looking for a healthy yet delicious meal, this dish is sure to satisfy your tastebuds while getting your body all the nutrients it needs.

You may have had grilled vegetable kabobs in the past but we guarantee it’s nothing of this caliber in the flavor department. Let’s start by getting enough ingredients to make eight grilled veggie skewers. 

One eggplant cut into chunks, ¾ pounds of butternut squash cut into chunks, and 395g worth of extra firm tofu cut into rectangles if you want some added protein. For the marinade, you’ll need to get four tablespoons of miso paste as your base.

Next, grab two tablespoons of lite sodium tamari, two tablespoons of rice vinegar, two tablespoons of melted coconut oil, a tablespoon of ginger paste, a tablespoon of honey, and a half tablespoon of wasabi paste if you want more zing in your dish.

Lastly, for the garnish, get some sesame seeds, chopped fresh green onion, fresh cilantro, and two teaspoons of sesame seed oil to lightly brush the veggie kabobs with. You can cook this with either a grill or an oven but grilling is advised.

If you’re using a grill then get it up to 375 degrees Fahrenheit but the oven users in the audience can set their box of flames to 420 degrees Fahrenheit. Get all your marinade ingredients in a bowl and whisk them together until they blend thoroughly.

Add your vegetables and the optional tofu to a sealed plastic bag alongside ¾ of your marinade. Get as much air out of the bag then seal it. Flip the bag over and ensure all the ingredients are covered in the marinade then set it aside in the fridge for at least an hour.

After an hour, add your veggies and tofu to the wooden skewers then place them on the grill for 12 to 15 minutes. Be sure to flip them halfway through so the kabobs cook evenly. Baste your kabobs in the remaining marinade every three to four minutes as they cook.

After taking them off the grill, add two teaspoons of sesame oil to the remaining marinade then brush your kabobs for that hint of sesame flavor in each bite. After putting your garnish onto the kabob you’re ready to enjoy a tasty vegan meal!


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

  • Fire up the grill to about 375F (or set oven to 420F).
  • In a bowl add the ingredients for the marinade and whisk together.
  • 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.
  • Add the veggies and tofu to skewers.
  • 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.
  • 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.
  • Garnish and enjoy!

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