Today's suggestion comes from Vania Ribeiro from the Made by Choices blog and is inspired by hot, summer days. These skewers are so simple, delicious, colorful and of course in a 100% plant-based version, they can be transported in the lunch box to the beach or they can be prepared at that Sunday barbecue with the family. They can be enjoyed while still warm with the cold millet salad.


Makes 12 Skewers

For the skewers

  • 200 g tofu cut into cubes fresh mushrooms cut into pieces
  • 2 green peppers, cut into squares
  • 2 red peppers, cut into squares
  • 1 red onion cut into squares
  • 200 g fresh pineapple, cut into squares

For the marinade sauce

  • 1 and a half lemon
  • 1 tbsp grated ginger
  • 1 tbsp dried thyme
  • 4 tbsp gluten-free tamari soy sauce
  • 1 tsp and half paprika
  • 1 tsp and half garlic powder
  • 1 tsp turmeric
  • black pepper, to taste

For the millet salad

  • 1 cup millet
  • 2 cups and half water
  • 1 tsp turmeric
  • 1 tsp salt
  • cherry tomato to taste
  • arugula to taste
  • 2 apples cut into pieces
  • lemon juice - I used half a lemon
  • sunflower seeds


Tofu skewers:

  1. Cut all the ingredients for the kebabs into squares (try to make them similar in size)
  2. Prepare 2 containers for the marinades (the tofu, as it is soft, must marinate in a container apart from the other vegetables).

For the vegetable marinade:

  1. Combine all ingredients in a glass bowl (except the tofu), add 2 tablespoons of Tamari, juice of 1 lemon, grated ginger, paprika, garlic powder, turmeric dessert, black pepper to taste and dried thyme.

Tofu Marinade:

  1. In a glass bowl, add the tofu pieces, 2 tablespoons of tamari, juice of half a lemon, half a dessert spoon of garlic powder, paprika and turmeric.
  2. Cover both bowls and leave to marinate in the fridge for at least half an hour.
  3. After marinating, just put the vegetables on the skewers and grill them on a grill or on a griddle for the stove.

For the millet salad:

  1. While the vegetables are marinating, let's make the millet. Boil 2 and a half cups of water with a pinch of salt and a teaspoon of turmeric (optional). When the water boils, add the millet and let it cook completely (about 15 to 20 minutes). When it is completely cooked, turn off the stove and let the millet cool completely.
  2. In a bowl, add the millet (cold), with the cherry tomato, arugula, apples with lemon juice and sunflower seeds.

Recipe and images by Vânia Ribeiro from the Made by Choices blog