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Delight in these smoky, tangy Grilled Tofu and Veggie Skewers—an easy, plant-based recipe featuring marinated tofu and crisp-tender vegetables, perfect for your next BBQ or healthy meal!
Fire up your grill and get ready to enjoy these vibrant Grilled Tofu and Veggie Skewers!
Packed with smoky, tangy flavors and a delightful mix of textures, this easy-to-make, plant-based recipe features marinated tofu and fresh vegetables, perfectly charred to create a delicious summer meal that’s as healthy as it is satisfying.
Whether hosting a BBQ or looking for a simple weeknight dinner, these skewers will impress and leave everyone craving more!
Additionally, this recipe is an excellent option for many dietary preferences and restrictions. It’s free from gluten (using tamari instead of soy sauce), nuts, and refined sugar. It’s also completely plant-based, making it a perfect dish for anyone avoiding dairy, eggs, or meat.
This recipe is our favorite summer grilling menu because it’s both flavorful and nutritious. We usually serve it with Grilled Corn on the Cob, Coleslaw, and lemonade. Perfection!!
I encourage you to try them and savor the delightful experience of grilling and enjoying the vibrant flavors of summer! 🌞
WHY THIS RECIPE WORKS
This recipe isn’t just about the colors (though they’re definitely eye-catching)—it’s about creating a symphony of flavors and textures.
The tofu, marinated in a savory blend of tamari, apple cider vinegar, and smoked paprika, soaks up all the goodness and gets perfectly charred on the grill.
The veggies, with their natural sweetness enhanced by balsamic vinegar, provide the perfect contrast. Together, they make a smoky, tangy, sweet, and oh-so-satisfying dish.
HOW TO PREPARE THIS GRILLED TOFU AND VEGGIES SKEWERS RECIPE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This recipe is super easy to prepare!
To make these Grilled Tofu and Veggie Skewers, start by pressing the tofu to remove excess moisture, then cut it into cubes.
Marinate the tofu in a mix of tamari, apple cider vinegar, maple syrup, and spices for at least 30 minutes.
Meanwhile, chop bell peppers, zucchini, squash, and red onion into skewer-sized pieces and marinate them in balsamic vinegar, salt, and pepper.
Thread the tofu and veggies onto skewers, then grill on a preheated grill mat for 10-15 minutes, turning occasionally until everything is nicely charred. Serve and enjoy!
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To make these Vegan Skewers, you’ll need these kitchen tools:
- Tofu Press: To remove excess moisture from the tofu, allowing it to soak up all the marinade goodness.
- Sharp Knife: For slicing through the firm tofu and chopping up the veggies into perfect skewer-sized pieces.
- Large Mixing Bowls: One is for marinating the tofu, and another is for marinating the vegetables.
- Outdoor Grill or Grill Pan: This is used to get those beautiful char marks on the skewers. I also like to use my indoor electric Griddler.
- Grilling Mat (for outdoor grilling): This handy tool prevents smaller vegetables from falling through the grill grates, ensuring everything cooks evenly and retains its natural juices.
- Skewers: If you’re using wooden ones, soak them in water to prevent burning.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious recipe:
- Firm or Extra Firm Tofu: A great source of plant-based protein that takes on the flavors of the marinade beautifully.
- Bell Peppers: Red, orange, and green bell peppers add sweetness and a pop of color.
- Zucchini and Yellow Squash: These bring a mild flavor and tender texture, perfect for grilling.
- Red Onion: Adds a slight sweetness and a bit of crunch to the skewers.
- Tamari: A gluten-free soy sauce that provides a deep umami flavor. You could use regular soy sauce if you don’t have gluten allergies.
- Apple Cider Vinegar & Balsamic Vinegar: These add tanginess and depth to the marinade.
- Maple Syrup: For a touch of sweetness that balances out the tangy and savory notes.
- Spices (Smoked Paprika, Garlic Powder, Onion Powder, Ground Cumin, Dried Oregano): These build layers of flavor, giving the tofu and veggies a smoky, earthy taste that’s irresistible.
- Salt and pepper to taste. I love using Garlic salt as well.
DIRECTIONS WITH PICTURES
To prepare this delicious recipe, follow these steps:
Step 1: Prepare the Tofu
Press the tofu to remove moisture, then cut into 1-inch cubes.
Step 2: Marinate the Tofu
Mix tamari, apple cider vinegar, maple syrup, and spices in a bowl. Add tofu cubes and toss to coat—Marinate for at least 30 minutes or overnight.
Step 3: Prep the Veggies:
Wash, dry, and chop the bell peppers, zucchini, squash, and red onion into skewer-sized pieces.
Step 4: Marinate the Veggies
Toss the veggies in balsamic vinegar, salt, and pepper. Let them marinate for 15-20 minutes.
Step 5: Assemble the Skewers
Thread the marinated tofu and veggies onto skewers, alternating them.
Step 6: Grill to Perfection
Preheat the grill to medium-high. Grill the skewers for 10-15 minutes, turning occasionally.
Step 7: Serve and Enjoy
Let the skewers cool slightly before serving. Pair with rice or salad for a complete meal.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Bursting with Flavor: The smoky, tangy marinade infuses both the tofu and veggies, creating a deliciously savory experience in every bite.
- Nutrient-Packed: This recipe is loaded with plant-based protein, vitamins, and antioxidants, making it a wholesome and healthy choice.
- Easy to Customize: You can easily swap out vegetables or adjust the seasoning to suit your taste or what’s in season.
- Perfect for Grilling: Whether you’re a seasoned pro or new to grilling, this recipe is simple to prepare and guarantees great results.
- Crowd-Pleaser: The vibrant colors and delicious flavors make these skewers a hit at any BBQ or summer gathering.
- Meal Prep Friendly: Marinate the tofu and veggies ahead of time for a quick and easy grilling session later.
Let’s prepare these vegan Skewers!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
GRILLED TOFU AND VEGGIES SKEWERS RECIPE (Oil-Free)
Equipment
- 1 Tofu Press
- 2 Large Mixing Bowls
- 1 Grill Mat (For Outdoor Grill)
- 1 Grill (Outdoor Grill, Grill Pan, or Indoor Griddle)
- Skewers (Wooden or metal ones)
Ingredients
- 1 block tofu (firm or extra firm, pressed and cut into 1-inch cubes)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 orange bell pepper (cut into 1-inch pieces)
- 1 green bell pepper (cut into 1-inch pieces)
- 1 zucchini (sliced into thick rounds)
- 1 yellow squash (sliced into thick rounds)
- 1 red onion (cut into large chunks)
- 3 Tbsp tamari or soy sauce
- 2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp Freshly ground black pepper (or to taste)
- 3 Tbsp balsamic vinegar
- 1 tsp sea salt (or or garlic salt, to taste)
Instructions
- Prepare the Tofu: Press the tofu for at least 15-20 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
- Marinate the Tofu: In a bowl, mix the tamari or soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and freshly ground black pepper. Add the tofu cubes to the marinade and gently toss to coat. For more flavor, let the tofu marinate for at least 30 minutes or up to overnight.
- Prepare the veggies: Wash and dry the bell peppers, zucchini, and red onion. Cut the red, orange, and green bell peppers into 1-inch pieces. Slice the zucchini into thick rounds. Cut the red onion into large chunks.
- Marinate the Vegetables: In a large bowl, mix the balsamic vinegar, salt, and freshly ground black pepper. Add the red bell pepper, orange bell pepper, green bell pepper, zucchini, yellow squash, and red onion to the bowl. Toss the vegetables until they are evenly coated with the balsamic mixture. Allow the vegetables to marinate for at least 15-20 minutes.
- Assemble the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated tofu cubes and vegetables onto skewers, alternating between different vegetables and tofu (save some marinade for later).
- Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the vegetables are tender and the tofu has grill marks*.
- Serve: Remove the skewers from the grill and let them cool slightly before serving. Serve the grilled tofu skewers with your favorite dipping sauce or over a bed of rice or salad.
Notes
- *Brush with Liquid: While grilling, brush the skewers with additional marinade or a mixture of balsamic vinegar and tamari. This can help keep the skewers moist and add extra flavor.
- Tofu Pressing: Press the tofu well to remove as much moisture as possible. This step helps the tofu absorb the marinade better and improves its texture on the grill.
- Marination Time: If possible, marinate the tofu overnight for maximum flavor. The longer the marination, the more fully the flavors penetrate the tofu.
- Vegetable Selection: Feel free to substitute or add other vegetables based on your preference or seasonal availability. Mushrooms, cherry tomatoes, or even pineapple chunks could be great additions for a different flavor profile.
- Skewer Assembly: When threading the skewers, leave a small gap between each piece. This step allows even cooking and ensures the vegetables and tofu get nicely charred.
- Servings: Using 14-inch skewers, you can make about 6 to 8 skewers. This estimate assumes you’ll be threading about 4 to 5 tofu cubes and an equal number of vegetable pieces per skewer, leaving some space for even cooking. The exact number may vary slightly depending on how tightly you pack the ingredients on each skewer.
- Grill Temperature: Medium-high heat is ideal for grilling these skewers. If the heat is too low, the tofu might dry out before it gets a nice char. Too high, and the vegetables might burn before the tofu is fully cooked.
- Leftovers: If you have leftover skewers, they can be stored in the fridge for up to 3 days. Reheat them on the grill or in a hot skillet for best results.
WAYS TO ENJOY THIS RECIPE
- Over a Bed of Grains: Serve the skewers over quinoa, brown rice, or couscous for a hearty and nutritious meal, like this grilled veggies and brown rice bowl.
- In a Wrap: Slide the tofu and veggies off the skewers and wrap them in a warm tortilla with avocado and a drizzle of tahini or hummus sauce for a tasty wrap.
- As a Salad Topper: Add the grilled tofu and veggies to a fresh green salad for extra flavor, texture, and protein.
- With a Dipping Sauce: Serve the skewers with a side of your favorite dipping sauce, such as tahini, peanut sauce, or a simple balsamic reduction.
- With Grilled Corn on the Cob: Nothing says summer like grilled corn. Brush the ears with a little lime juice and sprinkle with chili powder or smoked paprika for a zesty kick. The corn’s sweetness pairs beautifully with the smoky flavors of the skewers.
- As a Party Appetizer: Make mini skewers as a fun and healthy appetizer for summer parties or BBQs.
- Leftover Magic: Enjoy any leftovers by reheating them and tossing them into a stir-fry or grain bowl for a quick, flavorful meal.
I hope you enjoy grilling and savoring these Grilled Tofu and Veggie Skewers as much as I do. Happy grilling!
DID YOU MAKE THESE GRILLED TOFU AND VEGGIES SKEWERS?
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