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Mushroom, Tofu and Eggplant Kabobs

These vegan kabobs feature a combination of mushrooms, tofu and eggplant flavored with a delicious balsamic marinade, resulting in a hearty, satisfied grilled dish.

30 mins
6 Serving(s)
Mushroom, Tofu and Eggplant Kabobs


  • 1/2 cup balsamic marinade, divided (see recipe link in notes)
  • 2 (12 oz.) pkgs. extra-firm tofu, drained, pressed and cut into 1½-inch cubes
  • 1 lb. shiitake mushrooms
  • 1 medium eggplant, cut into 1 1/2-inch cubes
  • 6 bamboo skewers, soaked in water at least 30 minutes
  • 1/2 cup sliced green onion, for garnish
  • 2 tsp. toasted sesame seeds, for garnish


  1. Set aside 1/4 cup marinade. In a medium bowl, gently stir together remaining marinade with tofu, mushrooms and eggplant. Refrigerate, covered, twenty minutes.
  2. Remove tofu and vegetables from marinade and discard excess liquid. Alternately thread eggplant, mushroom and tofu onto prepared skewers until full. Season with salt and pepper, if desired.
  3. Preheat an outdoor grill to medium-high and oil grate. Grill skewers, basting with reserved marinade, until vegetables are cooked through, 2–3 minutes per side. Transfer skewers to a platter and serve immediately, garnished with green onion and sesame seeds.

Additional Note

Try using our Balsamic Marinade when making this recipe.

Nutrition Facts

248 Calories Per ServingFat: 16gSaturated Fat: 2gCholesterol: 0mgSodium: 103mgCarbohydrates: 27gFiber: 8gSugars: 9gProtein: 16g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe