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Tofu Vegetable Kabobs with Mustard Dipping Sauce
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3/4 cup prepared garlic & herb marinade  


6 (12-inch) metal or wood skewers

1 (14- to 18-ounce) package extra firm or firm tofu, well-drained, cut into 18 cubes

2 medium green and/or red bell peppers, each cut into 18 (1-inch square) pieces

2 small zucchini, cut into 12 (1/2-inch thick) slices

1 small red onion, quartered, separated

Mustard Sauce

2 tablespoons Land O Lakes® Butter

1/2 cup sour cream

2 tablespoons Dijon mustard

 *Substitute your favorite marinade.

How to make

  1. STEP 1

    Place marinade, tofu cubes and vegetables in large resealable plastic food bag. Place bag into 13x9-inch pan. Refrigerate 4 hours or overnight, turning bag occasionally.

  2. STEP 2

    Heat gas grill on medium or charcoal grill until coals are ash white.

  3. STEP 3

    Thread marinated tofu alternately with vegetables onto skewers. Grill, turning occasionally, 11-14 minutes or until vegetables are browned and crisply tender. Brush kabobs with marinade, if desired.

  4. STEP 4

    Melt butter in 1-quart saucepan over medium heat. Remove from heat; stir in sour cream and mustard. Serve sauce with kabobs.

Tip #1

If using wooden skewers, soak skewers in water 10-15 minutes before using to prevent burning.

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