Grilled Tofu Kabobs with Rhubarb-Balsamic Glaze and Quinoa Pilaf

Rhubarb and balsamic vinegar combine to make a tangy glaze that is perfect for these tofu kabobs or any grilled veggies. Chunks of creamy tofu thread easily onto the skewers (be sure to use extra firm tofu) along with juicy cherry tomatoes and bite-sized pieces of zucchini. Brush the rhubarb-balsamic glaze over the veggies in the last few minutes of cooking and serve over a basil-infused quinoa and chickpea pilaf. Drizzle with the remaining glaze, and sprinkle with finely chopped basil for a tantalizing meal that's sure to become a spring favorite! 

Tip: If using bamboo skewers, soak skewers in enough water to cover at least 30 minutes before using.

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,


  • 1 cup balsamic vinegar
  • 1 stalk fresh rhubarb, thinly sliced (¾ cup)
  • 2 tablespoons pure maple syrup
  • ½ teaspoon sea salt
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
  • 1 cup dry quinoa
  • ½ cup slivered fresh basil
  • 1 14- to 16-oz. package extra-firm tofu
  • ⅛ teaspoon freshly ground black pepper
  • 1 medium zucchini, trimmed and cut into 1½-inch chunks
  • 16 large cherry tomatoes
  • 8 10-inch skewers


  • For glaze, in a small saucepan combine vinegar, rhubarb, and maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain through a fine-mesh sieve into a 1-cup glass measure. Press rhubarb with the back of a large spoon to release any liquid; discard rhubarb solids. Return glaze to saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 12 minutes or until reduced to about ⅓ cup (watch closely at the end).
  • In a medium saucepan bring 2 cups water and ¼ teaspoon of the salt to boiling. Add chickpeas and quinoa; reduce heat. Cover and simmer 12 to 15 minutes or until liquid is absorbed. Toss with ¼ cup of the basil.
  • For kabobs, place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Cut tofu into 1½-inch cubes. In a medium bowl gently toss tofu with the remaining ¼ teaspoon salt and the pepper. Thread zucchini, tomatoes, and tofu onto skewers, leaving space between pieces.
  • Grill kabobs, covered, over medium heat 6 to 8 minutes or until zucchini is just tender and kabobs are heated through, turning once halfway through grilling and brushing on all sides with half of the glaze the last 2 minutes.
  • Serve kabobs with quinoa mixture. Drizzle with the remaining glaze. Sprinkle with the remaining basil.

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About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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