Kabobs with a Twist

[MacKenzie]

The twist is no meat kabobs.

 Mushrooms, potatoes, peppers and cubes of tofu. I froze the tofu, thawed the next day, drained and marinated it in 2 different sauces overnight. Freezing the tofu makes it more chewy and also holds more of the marinade.

Ready for the grill.

Kabobs on the KK.

Done.

Plated.

Tofu interior.

I really did like the chew on the tofu, best tofu I've had to date. Actually really didn't miss the meat and I will be doing this cook again.  

Edited May 16, 2018 by MacKenzie

[Foothill.Q]

The twist is no meat kabobs.
 Mushrooms, potatoes, peppers and cubes of tofu. I froze the tofu, thawed the next day, drained and marinated it in 2 different sauces overnight. Freezing the tofu makes it more chewy and also holds more of the marinade.

Ready for the grill.

Kabobs on the KK.

Done.

Plated.

Tofu interior.

I really did like the chew on the tofu, best tofu I've had to date. Actually really didn't miss the meat and I will be doing this cook again.  

Tofu has never been high on my list of things to eat but this "might" make me think otherwise. Which two sauces did you use?

[Bruce Pearson]

That looks delicious Mac. 

[tekobo]

6 hours ago, MacKenzie said:

Actually really didn't miss the meat

They look fabulous but I am pretty sure I would be eating meat for my next meal! 

[MacKenzie]

7 hours ago, Foothill.Q said:

Tofu has never been high on my list of things to eat but this "might" make me think otherwise. Which two sauces did you use?

I hope you do try it, extra firm is the one to buy. One sauce was one that I had made for ribs, it was garlicky with soy, oyster sauce type sauce and the other one was a doctored bottle of bbq sauce that I enhanced. Both worked. I think any sauce you like would do the trick so why not venture out and give it a try. The potatoes where steam cooked before put them on the skewers.  

[MacKenzie]

@tekobo, no plans to go meatless around here but this was very tasty. I might have to throw it in the rotation.

 

Wait now, it seems to me you were the one who did a cauliflower steak.

Edited May 17, 2018 by MacKenzie

[MacKenzie]

Bruce, thank you. I think you'd enjoy this cook too.:) 

[Bruce Pearson]

Thanks Mac I may give it a try

[ckreef]

I'm not telling you good cook because you put tofu on the kabobs - LOL 

 

[MacKenzie]

Deep down I know you really want to try this, CK.  

Bruce, I knew you would be brave about this.  Don't forget to freeze the tofu first, then thaw and drain well, only then marinate overnight in whatever sauce you like.  You're my hero Bruce. 

[Tangles]

Wow another inspiring meal. Your plate up always look great.


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[Bruce Pearson]

I think Mac must be one of those food photographers for a magazine. The only thing is she not only takes great pictures she also cooks those great looking and tasty meals! 

[MacKenzie]

1 hour ago, Tangles said:

Wow another inspiring meal. Your plate up always look great.


 

Tangles, thanks, maybe you will give it a shot some day.:) 

[ckreef]

I did my time with tofu. I made a tofu Wellington once. That was a lifetime of tofu in one cook. 

 

[MacKenzie]

CK, I just bet it was.  

[Pequod]

Those pics almost make me wish I wasn't allergic to tofu. Almost. 

[MacKenzie]

Those pics almost make me wish I wasn't allergic to tofu. Almost. <_>

That will work.

[tekobo]

10 hours ago, MacKenzie said:

Wait now, it seems to me you were the one who did a cauliflower steak.

Yes, but it had bone marrow on top!  I must post that one one day, it is soooo good.