Vegetable Kabobs

  • recipe image cover





Sometimes how you present the food to kids matters. When you place a bunch of roasted veggies in front of them, they may not be inclined to eat them but if you arrange the same vegetables in a different manner, they may gobble up everything. So why not try making vegetable kabobs for your kids today.

You can use any vegetables of your choice but we recommended the few below. The extra-firm tofu gives the texture of barbequed chicken and sometimes the adults are misled into thinking it is chicken.


  1. Cut the peppers, zucchini, and extra-firm tofu into big chunk size pieces.
  2. Slice the mushrooms in half.
  3. Place all the cut veggies and tofu in a big mixing bowl.
  4. Prepare the marinade by blending soft silken tofu and spices – oregano, cumin, coriander, chilli powder and salt.
  5. Pour the blended mixture on top of veggies. Mix them well until all the veggies are coated with the marinade.
  6. You can either place them in the oven immediately or let the mixture sit for 1 to 2 hours.
  7. Preheat oven to 400 degrees F.
  8. Thread the veggies onto skewers in any order that you like and place them on a baking tray lined with a silicone mat or parchment paper
  9. Bake for 15 – 20 min depending on your oven.
  10. Enjoy

Sometimes I cut the vegetables in bulk during the weekend, marinate them and put them in the fridge immediately. The next day I just take some of them, put them on skewers and roast them in the oven. In this way, I have freshly roasted veggies every day for at least 3 to 4 days.


1 red Pepper
1 green pepper
1 orange pepper
1 yellow pepper
1 zucchini
1 pack of mushroom
1 pack extra firm tofu
1/2 pack of soft silken tofu (6oz)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of chilli powder