Memorial Day Weekend is the official start of summertime as made apparent by the crazy traffic heading down to the Jersey Shore from New York City, the (sometimes) warm temperatures, the three-day weekend, and most importantly…the BBQs!
My family typically gathers together at my parents’ home for the long weekend. They live close to the beach (10 minute drive) but also in the middle of the woods (sweet paradise), so it’s a lovely place to spend a long weekend. Our summer weekends usually consist of a big breakfast, all day on the beach, and then a delicious meal shared together on the porch. My dad has spent many a summer evening outside on the patio mastering the charcoal grill. My mom plans and preps the meal, and then my dad executes perfectly; they are quite the duo. I took inspiration from their grilling savvy for this recipe. There is nothing better than a fresh char on some fresh vegetables, am I right?
Due to the fact that I live in an apartment building in New York City without a balcony or area suitable for grilling (very sad about this!), I actually made these beauties on the stove – a grill pan would work just fine. And although I boiled these ears of corn, I would suggest throwing the cobs on the grill with the kebabs if you are in the grilling mode! Check out how easy this was below.
1/2 block extra firm tofu, drained and pressed
2 Tbsp balsamic vinegar
1/2 red onion
1/2 red pepper
8 baby bella mushrooms
1/2 pint grape tomatoes
2 ears of corn
2 Tbsp Earth Balance butter
salt and pepper
(and wooden skewers – I used 8 inch)
First of all, soak the wooden skewers in a shallow plate of water to make sure that they don’t burn from the heat of the pan or grill, and put a large saucepan of water on to boil. Boil the ears of corn for about 10 minutes, turning occasionally to ensure even cooking. Meanwhile, press the tofu into a paper towel to remove excess moisture, then cube and marinate in balsamic vinegar, salt and pepper. Next, chop the red onion and red pepper into about 1 inch square pieces and cut the basil into small strips by rolling up the leaves and slicing finely. Assemble skewers by alternating pepper, onion, tomato, tofu, mushroom, pepper, onion, tomato, tofu. Heat up either grill or grill pan on medium high heat and place kebabs on as soon as it’s hot. Rotate the kebabs every 2-3 minutes, and remove once all four sides are charred slightly. Meanwhile, whip Earth Balance butter with fresh basil and salt and pepper until well combined, and serve on hot corn. Garnish everything with additional basil if desired. Yum-o!
Makes 8 kebabs (feeds 2)