Day 50: Dinner

Vegan kebabs are self-explanatory. I mean, geez. Drain your tofu, slice into large chunks, and skewer the pieces with your vegetables instead of meat. These are designed to be cooked on the grill, but it's not grilling weather, and besides, I have no grill. (Well, the thought of putting these on a George Foreman is hilarious.) So I broiled them in the oven and they still turned out fabulous.

You definitely don't want to make tofu kebabs without marinating the tofu for at least eight hours because they'll taste like putty. Also, if you're using wood or bamboo skewers, be sure to soak them in water for a couple of hours. Otherwise you'll run the no fun at all risk of their catching fire.

How to make 'em:

• Eighteen cherry tomatoes (for nine skewers)
• One green bell pepper, chunked
• One red onion, chunked
• One package button mushrooms
• One package extra firm tofu, drained and cut into chunks
• One zucchini, sliced

And for the marinade:

• 1/2 cup olive oil
• 4 tbsp. lemon juice
• 5 tbsp. soy sauce
• 3 tbsp. sesame oil
• 4 garlic cloves, minced
• 1 tsp. Italian seasoning or basil
• salt and pepper
  

1. Make marinade by mixing all ingredients. Marinate tofu and vegetables for eight hours or overnight. 

2. Preheat oven to broil. Thread your kebab-making material on skewers. (You'll have about nine.) Don't add tomatoes yet.

3. Place skewers on sprayed cookie sheets. Broil for 6 minutes, then remove from oven, turn, and baste with remaining marinade. Broil 6 more minutes. Remove from oven, thread tomatoes on kebabs, and broil 3 minutes more.

Delicious with pita bread and hummus.