Thai Vegan Kebabs with Spicy Peanut Sauce

The key to making practically perfect kebabs is to aim for relatively equal size pieces so that everything makes contact with the cooking surface and cooks at about the same rate. This Thai-Style Vegan Kebab recipe with its red curry peanut sauce brings all these delicious flavors together on a stick! 

Ingredients

Kebab Ingredients

1 14-ounce package extra firm tofu pressed and cut into 24 1-inch pieces

1 acorn or butternut squash cut into 24 1-inch pieces (buy cubed if desired. Use Thai kabocha squash if desired.)

1 pineapple cut into 24 1-inch pieces (buy cut/cubed if desired)

1 small eggplant cut into 24 1-inch pieces (Use Japanese eggplant if desired)

Thai Curry Peanut Sauce/Marinade (9 ingredient- about 1 1/4 cup

1/2 cup peanut butter see notes for reduced fat and nut free options

1/4 cup low sodium gluten-free tamari or soy sauce

1/4 cup lime juice

2 1/2 tablespoons Thai red curry paste or sub 1/2 teaspoon crushed red pepper flakes or vegan sriracha

1 tablespoon rice vinegar

2 teaspoons minced ginger

2 cloves garlic minced

1 teaspoon pure maple syrup or sub 2 teaspoons date paste

1-2 tablespoons of water to thin the sauce as needed

Optional (for garnish)

Lime wedges

Crushed peanuts

Cilantro

Instructions

If using wooden skewers, cover them in water and let them soak for at least 20 minutes (so they don’t burn).

Cut the tofu into 1-inch thick slices, and press for at least 15 minutes.

Whisk together all of the marinade/dipping sauce ingredients and set aside.

Cut the squash, pineapple and eggplant, and divide the pieces into 8 equal piles. Cut the tofu and add the pieces to the piles. 

Place the squash, pineapple and eggplant and tofu on the skewers, alternating as you go. (You may have to push hard to get the skewer through the squash. SEE NOTES for tips to assemble your kebabs.)

Lay the assembled kebabs on a cutting board or baking sheet, and brush with some of the marinade. Be sure to leave about 3/4 of the sauce for dipping.

Grill on medium-high, or broil on high on a baking sheet or broiler pan, for about 5-7 minutes per side, or until the squash is tender. Turn the kebabs halfway through cooking, BUT keep an eye on the eggplant so that it doesn’t burn. Flip more often if anything is getting too dark.