If you’re looking for a quick summer meal that comes together in under 30 minutes, try making these raw vegan kababs with tofu and fresh seasonal vegetables. I used zucchini, summer squash, and red bell pepper, but some other ideas are cherry tomato or onion.
I like to serve my vegan kababs on a bed of cauliflower rice with a dollop of pesto and fresh herbs. You can choose to keep the cauliflower rice uncooked to keep the dish raw, or lightly steam it on the stovetop for 5-8 minutes until tender. If you have more time and are craving a warm meal, try throwing these vegan kabobs on the grill for smokier flavor.
Raw Vegan Kababs
- 1 block extra firm tofu
- 1 red bell pepper, diced
- 1 yellow squash, cut into thick rounds
- 1 green zucchini, cut into thick rounds
- 1/4 cup pesto (store bought or homemade)
- 4 cups cauliflower rice
1. Remove tofu from packaging, drain and rinse, and press.
2. Meanwhile, wash and chop your vegetables and herbs and set aside.
3. Prepare cauliflower rice on the stove top or raw and add 1 tablespoon pesto to mix in if desired.
4. Remove tofu from press after 10-15 minutes and cut into large 1″ squares.
5. To assemble kabobs, alternate veggies, herbs, and tofu blocks.
6. Serve over cauliflower rice and more pesto.
Leftovers keep in the fridge for 3-5 days.
Also by Lauren: Borlotti Bean Bowls with Cilantro Tahini
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Photos: Lauren Kirchmaier