Tofu Kebabs With Zucchini And Eggplant

Tofu Kebabs With Zucchini And Eggplant

Tofu kebabs with zucchini and eggplant are low in calories & a great source of fibre, protein & packed with amino acids.

Cooking Time: 35 minutes

Serving Size: 4

Calories(Per Serving): 71 Kcal


  • 1 large clove garlic, grated
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon Greek seasoning or Italian seasoning
  • 1 medium zucchini, cut into large bite-size
  • 1 medium eggplant, cut into bite-size chunks
  • 6 ounces extra-firm tofu, cut into bite-size cubes
  • ¼ teaspoon salt


  1. Preheat grill to medium put garlic, vinegar, oil, Greek (or Italian) seasoning and salt in a large bowl. Add zucchini, eggplant and tofu and toss gently to coat.
  2. Thread the zucchini and eggplant alternately onto 6 skewers. Thread the tofu onto 2 skewers.
  3. Oil grill rack and immediately add the kebabs. Cook, turning every 2 to 4 minutes, until the vegetables are tender and the tofu is browned.
  4. Remove the tofu and vegetables from the skewers and serve.

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