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Lemon-Herb Grilled Tofu & Veggie Kabobs

  • Cooking time10 min
  • Prep time15 min
  • Recipe serves 4
recipe image Brochettes de tofu et légumes grillés au citron et aux herbes


  • 1/4 cup Becel® Vegan margarine , melted
  • 2 Tbsp. lemon juice
  • 2 tsp. chopped fresh rosemary leaves
  • 1 clove garlic , finely chopped
  • 1 tsp. grated lemon peel
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 package (350 g) extra firm tofu , drained, patted dry and cut into 16 chunks
  • 1 large red, green or yellow bell pepper , cut into 12 chunks
  • 12 small cremini mushrooms , trimmed
  • 1 medium zucchini , cut into 12 rounds
  • 12 pieces sweet onion (about 1/4 medium onion)

Nutrition facts

Total Fat17.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.500 g
Monounsaturated Fat6.000 g
Cholesterol0 mg
Sodium410 mg
Total Carbs8.00 g
Dietary Fiber1.0 g
Sugars4.00 g
Protein12.00 g
Calcium15 %
Iron10.00 %
Potassium377.000 mg
Omega-31.00 g
Omega-62.50 g
Vitamin C110.0 %
Vitamin A40.0 %


  1. Combine Becel® Vegan margarine, lemon juice, rosemary , garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator at least 1 hour.
  2. Alternately thread tofu and vegetables on 4 skewers* (about 12-in./30 cm ). Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.