Course Entree
Dietary Need Gluten Free
Servings 6 Servings (12 Skewers)


  • 12 (9-inch) bamboo skewers, soaked in water for 20 to 30 minutes
  • 12 large cremini mushrooms
  • 3 packages (8 ounces each) tempeh, cut into 24 squares (see note)
  • 1 package (14 ounces) firm tofu, drained and cut into 24 triangles (see note)
  • 1 large zucchini cut into 12 pieces
  • 1 red bell pepper cut into 12 pieces
  • 1 yellow bell pepper cut into 12 pieces
  • 1 small red onion cut into 12 pieces
  • 2 cups Roasted Garlic and Tamarind Glaze
  • 4 cups cooked brown rice kept hot


  • Preheat the oven to 350 degrees F.
  • Put the mushrooms on a rimmed baking sheet and bake for 5 minutes. Let cool. Do not turn off the oven.
  • Assemble the skewers so that each holds 2 pieces of tempeh, 2 pieces of tofu, 1 mushroom, and 1 piece each of zucchini, red bell pepper, yellow bell pepper, and onion. Alternate the items to create an appealing look.
  • Line a baking sheet with parchment paper and arrange the skewers on it. Bake for 12 minutes. Make sure the tofu triangles don’t touch the edge of the baking sheet or each other, or they will stick. Brush the skewers with the glaze and bake for 3 minutes longer. Serve hot over the brown rice.


Per serving: calories: 398.3, protein: 18.9 g, carbohydrates: 68.2 g, fat: 7.4 g, calcium: 152.4 mg, sodium: 65.9 mg, omega-3: 0.2 g
• Baking the mushrooms makes them shrink through evaporation, which helps prevent them from falling off the skewers.
• To get 24 squares from 3 packages of tempeh, cut the contents of each package into 8 squares.
• To get 24 triangles from 1 package of tofu, cut the block of tofu into 8 triangles, then cut each triangle into 3 smaller triangles.