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June 25, 2014

Veggie Kebabs with Pomegranate-Peach Sauce

Afro-Vegan by Bryant Terry

  • Enjoy a summery meal of these kebabs served with couscous, potato salad or a grain-based dish. Photography (c) 2014 by Paige Green

  • Bryant Terry's Afro-Vegan will show you the world of African, Caribbean and Southern American cooking. Photography (c) 2014 by Paige Green

Serves 6

28 ounces extra-firm tofu, frozen and thawed
5 cups pomegranate-peach barbecue sauce
3 tablespoons extra-virgin olive oil, plus more for oiling the grill
1 tablespoon freshly squeezed lemon juice
1 large clove garlic, minced
1 teaspoon coarse sea salt (reduce if sodium is a concern)
Pinch of cayenne pepper
1 globe eggplant (about 1 pound), cut into 1-inch squares
1 large red bell pepper, cut into 1-inch squares
1 large red onion, quartered vertically, then halved crosswise
4 ounces small round potatoes, halved (roughly a scant cup of potato chunks, or one medium-small potato)

Put the tofu onto a plate. Put another plate on top and weight it (a 28-ounce can of tomatoes works well) to press the excess moisture out of the tofu. Let the tofu block sit for at least 20 minutes. Drain away the liquid and cut the tofu into half-inch cubes.

Put the tofu cubes and 2 cups of the barbecue sauce into a large bowl and toss gently until the tofu is evenly coated. Then transfer the contents of the bowl into a zip-close bag and refrigerate it overnight.

Remove the tofu from the refrigerator and let it warm to room temperature. Put the potatoes into a small saucepan, add enough water to cover them and bring it to a boil over high heat. Decrease the heat to medium-low, cover the saucepan and cook the potatoes until they are just fork-tender, 8-10 minutes. Drain the potatoes and let them cool.

Prepare a medium-high grill. While the grill is heating, put the oil, lemon juice, garlic, salt and cayenne into a large bowl and whisk the ingredients together to combine them. Add the potatoes, eggplant cubes, green and red peppers and the onion, and toss them together gently in the sauce until they are evenly coated.

Next, thread the tofu and vegetables onto 10 metal skewers. Put the remaining 3 cups of barbecue sauce, and any sauce remaining from the zip-close bag, into a small saucepan. Bring the sauce to a boil over high heat, stirring frequently, and continue cooking for about 1 minute. Transfer the sauce to a serving bowl.

Brush the grill grate with oil. Put the kebabs on the grill and cook them, turning frequently, until the tofu is lightly charred and the vegetables are fork-tender, about 8 minutes. Serve them alongside the hot barbecue sauce.

Notes

  • This recipe requires a fair amount of advance preparation: freezing and then thawing the tofu, marinating the thawed tofu overnight and preparing a double batch of the barbecue sauce.
  • Showcase summer's vegetables by tweaking the recipe to use whatever vegetables are most exciting to you.

(Reprinted with permission from Afro-Vegan by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Random House, Inc.)

Nutrition

All figures are per serving (assumes 6 servings).

Calories: 563
Fat: 30 g
Carbs: 62 g
Fiber: 22 g
Protein: 9 g
Sodium: 2,593 mg

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