All Recipes - Oven-Roasted Veggie & Tofu Kabobs (MIND Diet-Friendly)

Oven-Roasted Veggie & Tofu Kabobs (MIND Diet-Friendly)

Name: Oven-Roasted Veggie & Tofu Kabobs (MIND Diet-Friendly)
Total time: 45 minutes
Yield: 4
Ingredients: 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 2 tbsp chives; salt to taste; pepper to taste; 1 cup Greek yogurt, nonfat; 2 tbsp chives; 2 tbsp apple cider vinegar; salt a pinch or two; 1 package (~7 oz) tofu, pre-baked cubed into 1-inch pieces; 1 red bell pepper chopped into large chunks; 1 yellow bell pepper chopped into large chunks; 1 red onion cut into wedges; 1 zucchini sliced into rounds; 1 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp garlic powder; salt to taste; black pepper to taste; 1 tbsp chives chopped (for garnish after roasting); 2 cups cooked lentils; 4 cups spinach; 0.5 avocado sliced; 0.25 cups walnuts toasted; 3 tbsp olive oil

These MIND Diet-friendly oven-roasted veggie & tofu kabobs pair perfectly with a hearty lentil and spinach salad, creating a well-balanced meal that’s high in fiber, and brain-boosting nutrients. The tofu adds satisfying texture and protein, while the roasted vegetables bring natural sweetness and depth. Served with a mustard vinaigrette over lentils and greens, this meal is flavorful, vibrant, and packed with antioxidants.

Total Time: 45 minutes

Servings: 4

Ingredients

For the Lemon-Chive Vinaigrette

2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp chives
salt, to taste
pepper, to taste
3 tbsp olive oil

For a Dipping Sauce

1 cup Greek yogurt, nonfat
2 tbsp chives
2 tbsp apple cider vinegar
salt, a pinch or two

For the Oven-Roasted Veggie & Tofu Kabobs:

1 package (~7 oz) tofu, pre-baked, cubed into 1-inch pieces
1 red bell pepper, chopped into large chunks
1 yellow bell pepper, chopped into large chunks
1 red onion, cut into wedges
1 zucchini, sliced into rounds
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
salt, to taste
black pepper, to taste
1 tbsp chives, chopped (for garnish after roasting)

For the Lentil & Spinach Salad with Chive Vinaigrette

2 cups cooked lentils
4 cups spinach
1/2 avocado, sliced
1/4 cups walnuts, toasted

Instructions

Preheat oven to 400°F (200°C).
Cut tofu into cubes and pat dry with a paper towel.
In a bowl, toss all vegetables and tofu with olive oil, garlic powder, oregano, salt, and pepper.
Skewer the tofu and vegetables onto metal or wooden skewers.
Place on a baking sheet and roast for 20 minutes, turning halfway through.
Mix the salad ingredients.
Whisk together the dressing ingredients.
Mix the dipping sauce.
Serve warm kabobs with salad and the dipping sauce.

Serving Suggestions

Plate a generous serving of the lentil salad alongside the warm veggie & tofu kabobs.

Why You'll Love This

MIND Diet-Friendly – Packed with whole plant foods rich in brain-boosting nutrients
High-Protein & Fiber-Rich – Lentils and tofu create a satisfying meal
Meal-Prep Friendly – Components can be made ahead for easy lunches or dinners
Perfect Flavor Balance – Smoky roasted kabobs + zesty, fresh salad

MIND-Friendly Ingredients in This Recipe

Leafy Greens: 1
Other Vegetables: 1
Beans: 1

Published: Mar 06, 2025