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Skewered vegetables and tofu with a small bowl of buttery lemon rice and lemon wedges. Stripped napkin and marble board.

Skewered Vegetables on Buttery Lemon Rice (vegan)

LingLing Deng
Potato, zucchini, cremini mushroom, cherry tomato and firm tofu marinated in spicy cajun spice blend, skewered, baked and served with buttery lemon jasmine rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

Buttery Lemon Rice

  • 2 cups jasmine rice
  • 2 cups water
  • ¼ cup vegan butter, melted
  • 1 lemon, juiced
  • Salt and pepper to taste

Skewered vegetables

  • 2 medium potatoes, diced, *see notes
  • ½ medium zucchini, diced, *see notes
  • 4 large cremini mushrooms, halved
  • 6 cherry tomatoes, or 2 roma tomatoes diced
  • 175g firm tofu, pressed and diced, *see notes
  • 1 tbsp cajun spice blend, *see notes for list of spices
  • 2 tbsp olive oil

Other

  • More lemon wedges to serve , optional

Instructions
 

  • Preheat the oven to 400ºF and set oven racks to the middle-top.
  • Add the rice, water and melted butter into a rice cooker. The lemon juice will be added later.
  • Combine all the cut veggies in a large bowl. Add the olive oil and toss until all wedges are coated. Sprinkle in the cajun spice blend and toss until all wedges are coated. Marinade for 10mins.
  • Meanwhile, if you're using wooden skewers, place them in warm water to soak. This will prevent the skewers from burning in the oven. If you're using metal skewers, you can omit this step.
  • Using your hands, skewer one of each veggie/ tofu onto 1 skewer. Repeat until you have 6 skewers. Place the skewers on a baking sheet.
  • Bake for 20mins. Remove from oven, carefully flip the skewers and bake for another 10 mins.
  • Once the rice is done cooking, add the lemon juice and mix well. Keep warm while the skewers are cooking.
  • Allow the skewers to cool slightly before serving with the cooked rice and more lemon wedges if desired.

Notes

  • For each of the veggies/ tofu, cut each into 6 pieces so that each of the 6 skewers can have 1 of each veggie. See how I cut my veggies by reading the blog above.
  • If you don't have a rice cooker to cook the rice, I would recommend searching how to cook rice in a saucepan if you've never done so. 
  • If you're using metal skewers, be careful not to touch the skewers right after you take them out of the oven, as they will be very hot. 
  • See blog above for how to make your own cajun spice blend.
Keyword grilled vegetables, skewered vegetable recipe, skewered vegetables, summer recipe
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