Roasted Vegetable Kabobs with Tofu

Name: Roasted Vegetable Kabobs with Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Brussels sprouts, trimmed; 1 large sweet potato, peeled and cut into 1” cubes; 2 cups cauliflower florets; 1 red onion, cut into 1” pieces; 2 tablespoons olive oil; 1⁄4 teaspoon salt; 1⁄4 teaspoon ground black pepper; 1 container (8 oz.) extra firm tofu, drained onto paper towels and cut into 1” cubes; 2 cups cooked rice; 1⁄4 cup hummus

Shop Ingredients

These easy kabobs layer wholesome vegetables and tofu on skewers for a fun way to serve a family dinner.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

2 cups Brussels sprouts, trimmed
1 large sweet potato, peeled and cut into 1” cubes
2 cups cauliflower florets
1 red onion, cut into 1” pieces
2 tablespoons olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 container (8 oz.) extra firm tofu, drained onto paper towels and cut into 1” cubes
2 cups cooked rice
1⁄4 cup hummus

Directions

Step 1
Preheat oven to 400°F. Prepare baking sheet with aluminum foil.
Step 2
On baking sheet, toss Brussels sprouts, sweet potato, cauliflower and red onion with olive oil, salt and pepper. Add tofu cubes. Bake 20 to 25 minutes, until tender.
Step 3
Alternating between vegetables and tofu, thread skewers.
Step 4
Serve with rice and hummus.