Recipe: Tofu and vegetable skewers with remoulade

My oven is misbehaving 😦

But, it’s summer! Let’s grill! 🙂

Tonight, we had tofu and vegetable skewers, mushrooms, broccoli with remoulade and a baked sweet potato.

cooking out of doors

cooking out of doors


Alternate whatever you’d like. I used bell pepper, zucchini, squash, cherry tomatoes and tofu with a marinade of hot sauce, mushroom broth, snipped chives and cider vinegar, salt and pepper.

Remember to soak the skewers in water for at least an hour, so they won’t ignite on the grill later.

Vegetable foil pocket:

  • whole mushroom button caps
  • broccoli
  • white wine
  • stoneground mustard
  • (vegan) worcestershire
  • salt and pepper


  • the kitchen sink, plus:
  • 3 TBS parsley
  • 2 TBS chopped garlic
  • 3/4 cup chopped onion
  • 1/3 cup mushroom broth
  • juice of two lemons
  • 2 TBS prepared horseradish
  • 3 TBS creole mustard
  • 3 TBS yellow mustard
  • 3 TBS ketchup
  • cayenne
  • salt and pepper

So, it sounds like a lot, but it’s stuff I keep around (including the horseradish. I LOVE IT).

This also makes a lot, so I freeze some and give some away. It’s kind of a weird thing to give out, but people usually like the odd condiment here and there. . .

The vegetable packet needs at least thirty minutes and the skewers take around 10 minutes.

Turn them every couple minutes because the tofu will start to stick, brushing with marinade every time.

Close the grill cover in between turns for a faster cooking time.



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