Summer Vegetable and Tofu Kebabs With Pomegranate-peach Barbecue Sauce

Contributed by Bryant Terry, author of Afro-Vegan.


Potato, eggplant, bell pepper, red onion


Yields: 5 servings.


Soundtrack “When You’re a Rose (Revisited)” by Grey Reverend from Everlasting EP


You can’t go wrong serving these kebabs at a cookout. You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad, or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables! Tweak the recipe by using whatever vegetables are most exciting to you. Note that this recipe requires a fair amount of advance preparation: freezing and then thawing the tofu, marinating the thawed tofu overnight, and preparing a double batch of the barbecue sauce.




  • • 28 ounces extra-firm tofu, frozen and thawed
  • • 5 cups pomegranate-peach barbecue sauce
  • • 4 ounces small round potatoes, halved
  • • 3 tablespoons extra virgin olive oil, plus more for oiling
  • • 1 tablespoon freshly squeezed lemon juice
  • • 1 large clove garlic, minced
  • • 1 teaspoon coarse sea salt
  • • 1 pinch of cayenne pepper
  • • 1 globe eggplant (about 1 pound), cut into 1-inch chunks
  • • 1 green bell pepper, cut into 1-inch squares
  • • 1 large red bell pepper, cut into 1-inch squares
  • • 1 large red onion, quartered vertically, then halved crosswise




    Put the tofu on a plate. Put another plate on top and weight it (a 28-ounce can of tomatoes works well) to press the excess moisture out of the tofu. Let sit for at least 20 minutes. Drain away the liquid and cut the tofu into 1/2-inch cubes. Put the tofu and 2 cups of the barbecue sauce in a large bowl and toss gently until the tofu is evenly coated. Transfer all the contents of the bowl to a ziplock bag and refrigerate overnight.

    Remove the tofu from the refrigerator and let it warm to room temperature. Put the potatoes in a small saucepan, add water to cover, and bring to a boil over high heat. Decrease the heat to medium low, cover, and cook until just fork-tender, 8 to 10 minutes. Drain and let cool.

    Prepare a medium-high grill. While the grill is heating, put the oil, lemon juice, garlic, salt, and cayenne in a large bowl and whisk to combine. Add the potatoes, eggplant, green and red bell peppers, and onion and toss gently until evenly coated. Next, thread the tofu and vegetables onto 10 metal skewers, distributing them evenly among the skewers. Put the remaining 3 cups barbecue sauce in a small saucepan and add any sauce remaining in the ziplock bag. Bring to a boil over high heat, stirring frequently, and continue cooking for about 1 minute. Transfer to a serving bowl.

    Brush the grill grate with oil. Put the kebabs on the grill and cook, turning frequently, until the tofu is lightly charred and the vegetables are fork-tender, about 8 minutes. Serve with the hot barbecue sauce alongside.

    Reprinted with permission from Afro-Vegan by Bryant Terry, © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2014 by Paige Green