Chipotle Barbecue Tofu Kebabs

5.0 (1 reviews)

For the Barbecue Sauce:
1/4 cup vegetable oil
3/4 lb. onion, diced
2 tsp. chopped garlic
1/2 tsp. chili powder
1/2 tsp. coriander powder
1/2 tsp. onion powder
1/2 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground thyme
2 tsp. strong Dijon mustard
1 Tbsp. vegan Worcestershire sauce
2 Tbsp. molasses
2 Tbsp. light brown sugar, lightly packed
1/4 cup apple cider vinegar
1 Tbsp. salt
2 tsp. chipotle paste
2 qts. ketchup

• Heat the oil in medium saucepan.
• Add the onions and cook for 10 to 12 minutes, or until lightly browned.
• Add the garlic and cook for 2 minutes.
• Add the remaining ingredients, stirring well, and bring to a slow simmer.
• Stirring often, allow to simmer for 45 minutes to 1 hour, or until thickened.

For the Skewers:
1 1/2 lbs. extra-firm tofu
2 large onions, cut into 3/4-inch dice
3 red peppers, seeded and cut into 3/4-inch dice
1 1/2 lbs. whole cherry tomatoes
1 lb. whole crimini mushrooms
15 Mexican fiesta or bamboo skewers
1/4 cup olive oil

• Thread the tofu, onions, peppers, tomatoes, and mushrooms on the skewers.
• Brush with the olive oil and grill for 3 minutes on each side, or until the vegetables are softened and the seitan is browned.
• Brush with the prepared barbecue sauce and cook for 2 minutes on each side to caramelize.
• Brush with additional sauce and serve immediately.

Makes 15 skewers

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind