Fire up the grill, I have the yummiest tofu skewers for you! While creating this recipe, this was the first time I’ve ever grilled tofu, and I was beyond pleased with the end result. These tofu kebabs are sweet, tangy and smokey. I also added zucchini, peppers and mushrooms to the skewers to nicely balance out the tofu and altogether it’s a delicious combo. The grilled veggies add a little crunch to the skewers and they retain some of that smokey bbq flavour. I don’t know about you, but I don’t overly love turning on the oven in the summer months, so the grill becomes my go-to. These barbecue tofu skewers are going to be on REPEAT this summer! Vegan BBQ season, here we come!
Why You’ll Love These Tofu Skewers
- No need to turn on the oven to get a protein-packed vegan dinner. Heat up the grill and after a little preparation you are going to have some mouthwatering grilled veggie kabobs for din and they won’t disappoint!
- Even the Picky Husband likes these. Adam sometimes likes tofu and other times he doesn’t- so it’s always a big question mark if he will like a new tofu dish. He is picky about how it is prepared. But he was a big fan of this grilled tofu. So if you have picky eaters in your life, these tofu skewers might just be a winner!
- These tofu kebabs have all the flavours and smell that you typically associate with the grilling season. Choose your favourite bbq sauce and the grilled tofu will turn out great. I do suggest a sweet and tangy one as that is what I tested this recipe with!
- Get ready to host a vegan bbq! BBQ season isn’t just for meat-eaters, us plant-based eaters love using the grill to add that smokiness to our veggies and now TOFU!
Key Things to Do to make sure your Grilled Veggie Kabobs turn out!
- If you are using wooden skewers, SOAK THEM. No one wants splinters in their mouth. If you have metal skewers, even better!!
- I suggest using a sweet and tangy barbecue sauce for the grilled tofu. It balances out the flavours very nicely.
- PRESS your tofu for at least 20 minutes before marinating it or buy already pressed tofu (which is life-changing)! Pressing your tofu is key so that it absorbs all the flavours in the marinating process. It will also help get the tofu nice and chard during the grilling process. So I highly suggest pressing your tofu.
- Drizzle a little oil over the veggies before you pop them on the grill. This will allow them to grill up just right!
- Keep an eye on the tofu skewers as everyone’s grill is different. I had my grill temperature at a medium-high to high range the whole time and wasn’t even close to being worried about burning. But my grill is NOT the best so if you have a really good grill, maybe lower the temperature just a tad. You want to keep the tofu kebabs on until they start to char a little, then rotate the skewers. Follow this process until all sides are looking GOOD.
More Vegan BBQ recipes:
These barbecue tofu skewers are going to be on repeat this summer because they are so dang good. They are actually super simple to make, what takes a long time in this recipe is the marinating time. The tofu needs at least 1 hour to marinate, which is why the time for this recipe seems super overwhelming, but I promise it isn’t. Pour yourself a big margarita while you are waiting for it to marinate and all will be well. Or prepare the tofu in the morning so then it is good to go by lunch or dinner time. The neighbourhood is going to be envious of you when your delicious vegan bbq fills up the air! If you are a fan of tangy, sweet, barbecue goodness, this recipe is for you!
BBQ Tofu Skewers
- 8-10 skewers
- 500 g firm tofu
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 cup barbecue sauce (sweet and tangy is best)
- 1 zucchini
- 1 red pepper
- 10 cremini mushrooms
- If using wooden skewers, start by soaking them in water while you prepare the rest of the recipe.
- It's best if you can press your tofu for at least 20 minutes or buy already pressed tofu. If pressing yourself, wrap the tofu in a towel and set something with some weight on it for 20 minutes to remove the excess water.
- Once pressed, cut the tofu into roughly 1 inch cubes. Place in a bowl and toss the tofu in the paprika, garlic powder and chili powder. Then add in the barbecue sauce and toss until the tofu is completely covered. Place a towel over the bowl and put in the fridge for at least 1 hour.
- While the tofu is marinating, cut the pepper and zucchini into a desired size for the skewers. I left the mushrooms whole, but that's a personal choice.
- After the 1 hour mark, start assembling the skewers. Evenly distribute the tofu, pepper, zucchini and mushrooms on the skewers. You should have 8-10 skewers (depending on how full you made them). Start up the bbq. Medium-high heat should do the trick.
- Place the skewers on a baking sheet and drizzle or brush some olive oil on them before placing on the bbq.
- The cooking time will depend on your bbq and it's heat/space. Mine took roughly 5 minutes per side to brown up, but your grill could take more or less time, so keep an eye on them. When done, garnish with lime and green onions.
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