Summer Friday’s are the absolute best. I’m currently sitting on the porch at my parents house, soaking up the complete stillness of the country while my mom preps dinner for the grill. These are the moments I love most and the hardest part about living a few states away.
I want to end all weeks in this way. With family, delicious food and literal fun in the sun.
As I mentioned a few weeks ago, I’ve been really into easy weeknight meals and these grilled BBQ tofu kebobs with succotash are no exception. Even as a vegetarian, I love grilling. There’s nothing better than having an entire meal outside, from start to finish. Take your pick of grilled vegetable platters, polenta kebobs, veggie burgers or grilled nacho bowls. All of these are in constant rotation from June onwards.
Growing up in Virginia, we ate our fair share of succotash. My mom’s version consists of butter beans, fresh corn and juicy chopped tomatoes. The holy trinity of summer dinners.
While I love her standard version, I thought this side might work well on the grill– especially since I already had it heated for BBQ tofu kebobs.
Wow, I wasn’t expecting how much more flavor this succotash turned out to be. Smoky, slightly charred and buttery, this is one side dish I’ll be making well into September. With a little added heat from jalapeños and a pinch of smoked paprika, this succotash is unlike anything I’ve ever had before.
For this to work, you must have a cast-iron pan. Thankfully, they aren’t expensive and if you don’t yet have one, you’ll be using it over and over again.
Trust me on this one, if there’s one pan I use more than anything else, it’s my cast-iron. It makes incredible faux-fried tofu, crispy vegetables and sears anything perfectly. It’s my kitchen work horse and for less than $20, it’s a steal.
To round out the meal, we’re going with BBQ tofu kebobs. Simple easy, and always delicious.
I cube tofu, marinade it in jarred BBQ sauce (I know I can make my own, but I don’t always do it), then thred it on kebobs. I mostly do this for easy flipping, and I suppose you could cut the tofu into slabs and use tongs to flip instead.
Grill until char marks appear and you’re done.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
The perfect summer dinner! Grilled succotash with BBQ tofu kebobs. So flavorful and easy! Vegan and gluten-free.
- 2 tablespoons butter (use vegan butter or coconut oil for non-dairy version)
- 3 corn cobs, kernels removed
- 2 jalapeños, seeded
- 3–4 clove garlic, minced
- 1 medium yellow, orange or red bell pepper, chopped
- ¼ teaspoon of red pepper flakes, or more to taste
- 1/8 teaspoon cayenne
- ½ teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup frozen lima beans, thawed
- 1 pint cherry tomatoes, halved
BBQ Tofu Kebobs
- 1 package (12 ounces) extra firm tofu, cubed (into roughly 24 cubes, make them big enough to fit on skewers)
- ½ cup prepared BBQ sauce
- Prep the kebobs. Place the cubed tofu in a large bowl with the BBQ sauce. Toss a few times to evenly cover the cubes, then place in the fridge to sit for at least 30 minutes.
- When you are ready to cook, preheat the grill to medium heat. Place a cast iron pan (or other grill safe pan) on right after lighting the grill, so it heats up as the grill does.
- Skewer the tofu cubes and set aside. I use these small skewers that fit 3-4 cubes per skewer, I find that they are easier to flip on the grill.
- Add in the butter/oil to the pan until just melted, then add in the corn. Close the grill and let cook for 5-8 minutes, stirring occasionally, until corn has cooked down and is slightly browned.
- Add in the chopped peppers, garlic, and spices, then let cook an additional 5 minutes, stirring occasionally. Then, add in the lima beans and tomatoes.
- While the succotash finishes cooking, grill the kebobs. Place the kebobs onto a lightly greased grill and cook 2-3 minutes per side, basting with additional BBQ sauce if desired.
- Serve grilled succotash and tofu kebobs! Be careful when transporting the cast iron pan from the grill to the table- it’s hot!