The end of summer is upon us and it is very hot here. That means grilling season is here as well! I love to grill when it is hot so that I don’t heat up the house cooking. These tofu mushroom and zucchini kabobs with creamy chimichurri sauce make a great light meal for the hot weather too.
I loved the brightness of red wine vinegar and fresh herbs that are used in chimichurri. It is traditionally paired with grilled meats, but is quite delicious with grilled vegetables and tofu.
This creamy version of chimichurri is even better on a vegetarian platter because it has a little more heft and richness that uplifts this otherwise humble meal.
Parsley is traditional in chimichurri, but I can’t wait to try this recipe with cilantro as well, or even perhaps a combo of the two herbs.
When buying ingredients it is hard to determine exactly how much you will need to fill out your kabobs perfectly. The size of zucchini vary considerably, and the size that you cube them will make a difference as well.
I found that 8 oz package of mushrooms was not quite enough to fill out all my kabobs, but I certainly didn’t need two 8 oz packages, therefore the recipe only calls for 10 oz.
If you end up with extra of anything, like zucchini or mushrooms, you can always skewer the extras or grill them on their own and use them later in the week on a salad or in a grain bowl.
Variations to the Tofu Mushroom and Zucchini Kabobs with Creamy Chimichurri Sauce recipe:
- I love to grill tofu, and I find it the best vegetarian protein to skewer for kabobs. Tempeh or seitan will work as replacements if needed.
- Veggies: Again, I love the flavor of grilled zucchini and mushrooms, so they were my first choices. They also pair well with the chimichurri sauce. You could use any veggies you like in addition, or in place of these. Try red onion, yellow bell pepper, summer squash, eggplant, and even cherry tomatoes!
- Creamy Chimichurri Swaps: Try sour cream for Greek yogurt, cilantro for parsley, hot sauce for red pepper flake, or shallot for garlic. These are not all traditional, but would be tasty!
- 16 oz block tofu, pressed
- 10 oz baby bella mushrooms
- 2 medium-small zucchini
- Cooking spray
- 1 tsp garlic powder
- ½ tsp each: salt and black pepper
- 1 cup (packed) parsley leaves and tender stems
- 3 garlic cloves
- 1 tsp dried oregano
- ¼ tsp each: salt and red pepper flake
- 1 TBS red wine vinegar
- 2 TBS extra virgin olive oil
- ½ cup plain Greek yogurt
- Cut the tofu into 1 inch cubes. Cut any large mushrooms into quarters or in half. Small mushrooms can stay whole (about 1 inch wide). Cut zucchini in half the long way, and then into large chunks, about 1 inch.
- Set up a charcoal grill and get the coals preheating.
- Skewer each kabob alternating with tofu, zucchini and mushroom. You should be able to make about 10, depending on the length of your skewers and the size of your cubes.
- Mix together the garlic powder, salt and black pepper. Spray the kabob with cooking spray and sprinkle with the seasoning mixture.
- Grill on a hot grill until grill marks appear on the tofu and zucchini and the mushroom is softened, turning once.
- Meanwhile, make the creamy chimichurri by combining parsley, garlic, dried oregano, salt and red pepper flake in a food processer. Process until the parsley is well chopped. Scrap the parsley mixture into the bottom of the bowl. Add the red wine vinegar and olive oil and process until the parsley is more finely chopped. Add the Greek yogurt, and process until just combined.
- Serve the creamy chimichurri with the kabobs.
Recipe inspired by Bon Appetit.
