tofu skewers

Mouthwatering tofu skewers using my Lebanese family’s shish tawook marinade. Made with dairy free yogurt, lemon, garlic, herbs and spices. The tofu kebabs can be grilled or air fried. Perfect for making a vegan shish tawook sandwich. 

Tofu Skewers (Vegan Shish Tawook Sandwich)

Extra firm tofu ((1 block))

½ large Onion (peeled and quartered)

Bell pepper ((capsicum)

Garlic

2.5 cm Ginger (peeled and crushed)

Dairy free plain yogurt

Lemons (juiced)

Olive oil (+ extra for brushing grill/bbq/pan)

Sumac (heaping)

Paprika

White pepper

Tomato paste (heaping)

Salt (to taste)

Step 1

Soak the skewers in boiling water and set aside. Press the block of extra firm tofu either using a tofu press or by placing it under some heavy books for at least 30-60 minutes. Then cut up into 2.5cm (1 inch) cubes. Set the tofu cubes aside.

Step 2

In a large mixing bowl, mix all the marinade ingredients. Do a taste test, the marinade should be exceptionally strong with garlic, sourness and salt. Add the tofu cubes, capsicum (bell pepper) and onion and stir through the marinade, ensuring every piece is covered well. Cover and let it sit in the fridge for at least an hour.

Step 3

Drain the skewers of water, and add 4 cubes of tofu, 1 piece of onion and 1 piece of capsicum (bell pepper) per skewer. In any order you like.If Grilling - Place them onto a tray until all skewers are completed. Heat a pan, grill pan or grill on high and brush oil onto it, turn the heat down to medium - high and grill the tofu skewers. Turn every minute or so until the skewers are slightly charred/cooked and the marinade has turn bright orange. approximately 15 minutes.If air frying - skip placing the marinated tofu cubes onto the skewers, and place the cubes into the oiled air fryer tray. Air fry on high for 15 minutes, turning the tofu mid way.If oven baking - Place the skewers onto a lined and oiled oven tray/pan sheet. Bake in a preheated fan forced oven 200C (400F) for 20-25 minutes or until golden, turning mid way.Serve immediately.  

Place pita bread (Lebanese pita bread) flat and smear a generous spoonful of Lebanese garlic sauce called toum, add some Lebanese pickle cucumber, shredded lettuce and fries (see links below in notes for toum and air fryer fries)

Add the cubes off tofu (without the skewer), you may wish to halve them, top with optional chilli sauce and roll up the pita bread, tucking in one end.  And enjoy like this, or go a step further and brush on some olive oil onto the roll and grill until the bread is crispy.

Vegan Shish Tawook Sandwich

https://embed.mediavine.com/videos/y1dimmknnwavrli77bce

Mouthwatering tofu skewers using my Lebanese family’s shish tawook marinade. Made with dairy-free yogurt, lemon, garlic, herbs and spices. The tofu kebabs can be grilled, oven baked or air fried. Perfect for making a vegan shish tawook sandwich.

These easy Grilled Vegetable Tofu Skewers are made with cubed tofu and a rainbow of fresh veggies marinated in flavorful chimichurri sauce.

Grilled Vegetable Tofu Skewers with Chimichurri Sauce

parsley

cilantro

garlic, (minced)

red pepper

grapeseed oil

red wine vinegar

salt (or

yellow bell pepper,

poblano pepper, (chopped into ½-inch pieces)

zucchini,

red onion,

cherry tomatoes

parsley leaves

cilantro leaves

Whisk parsley, cilantro, garlic, crushed red pepper, grapeseed oil, red wine vinegar, and salt until evenly mixed.

Mix the Chimichurri Sauce:

If using wood skewers, soak them in water for 10 minutes before using.

Build the skewers, alternating between the bell pepper, poblano pepper, zucchini, red onion, cherry tomatoes, and cubed tofu. (Use peppers or onion on the ends of the skewers to prevent pieces from breaking.)

Brush half of the chimichurri sauce on both sides of the assembled skewers. Set the skewers aside to marinate for about 30 minutes. You can marinate the skewers while the grill is preheating.

Build the Skewers:

Preheat the grill to high heat.

Once preheated, spread the skewers directly on the grill grates, cover, and cook for 10 minutes, or until grill marks appear on the bottom of the tofu and it easily releases from the grill. If the tofu is sticking to the grill grates, cook for 2 additional minutes and then check again. The skewers should be easy to flip and should not stick to the grill.

Flip and rotate the skewers and cook for 10 additional minutes, or until the tofu and vegetables are browned on both sides. (20 minutes total cooking time.)

Transfer the skewers back to the baking sheet or to a serving dish and brush with the remaining chimichurri sauce. Serve with additional fresh parsley and cilantro leaves if desired.

Grill the Skewers:

Chili-Lime Peach and Tofu Skewers with sweet sesame glaze. These 30 minute tofu kebabs are the ultimate vegetarian summer dish--easy, flavorful, and nutritious.

Chili-Lime Tofu and Peach Skewers

(14-oz.) block extra-firm (or super-firm) tofu

peaches

red onion (or 1 small)

Olive oil oil

chili powder

granulated garlic

ginger

kosher salt

lime

skewers

Tbsp. Thai sweet red chili sauce

sesame oil

Remove the tofu from the package and drain excess water. Wrap the tofu in a clean kitchen towel and place on a cutting board. Press on all sides to remove as much moisture as possible. Alternatively, place a heavy skillet over wrapped tofu and let sit for 15 minutes. Slice the tofu into 1 to 1 1/2-inch cubes.

Slice the peaches in half at the seam, and twist to release each half from the pit. Remove and discard the pit. Slice each half into 1-inch cubes (close in size to the tofu). Peel and slice the red onion into similar sized pieces (I like to keep the onion in layers of 3, so the thickness matches that of the peaches and tofu).

In a small bowl, combine chili powder, granulated garlic, ground ginger, and salt; mix well. Thread the tofu, peaches, and red onion onto the skewers, starting with the tofu and ending with red onion. (I use three pieces of each per skewer.) Brush the skewers with oil, and season with the spice mixture, turning to coat all sides.

Prepare the outdoor grill or an indoor grill pan over medium-high heat. In a small bowl, prepare the Chili Glaze by combining red chili sauce, soy sauce, sesame oil, and cilantro; stir well and set aside.

Brush the grill grates with oil, and place the tofu kebabs on the grill. Cook until the tofu is lightly charred, turning occasionally, about 8 minutes. During the final 1 to 2 minutes, brush the Chili Glaze over the skewers, turning to coat all sides. Transfer to a platter and grate lime zest overtop.

Delicious vegan tofu skewers are filled with pineapple, red onion, and green bell pepper. Glazed with a sweet, tangy marinade and grilled to perfection.

Grilled Pineapple Tofu Skewers

green bell peppers

onion

pineapple

(120 grams) teriyaki sauce

(60 grams) barbecue sauce

(10 milliliters) oil,

Take your tofu, pineapple, green pepper, and red onion and start to place them onto the skewers. Adding a variety to each of the skewers I try to aim for at least 3 pieces of each ingredient. Once they are all done set to the side on a large dish or baking pan.

In a bowl combine the oil, teriyaki and barbecue sauce. Mix together.

Use a silicone brush to brush the skewers and cover them completely with the marinade. Remember to flip them over and get both sides. Save a bit of the marinade to brush onto the skewers after they are done cooking, only about 1 to 2 tablespoons.

Set the skewers aside to marinate for at least 30 minutes. If longer let them sit covered in the fridge.

Before grilling, make sure to clean grill and take a paper towel with a bit of oil (not much at all) to gently brush onto the grates. Bring grill to a medium heat, about 300°F to 350°F (148°C to 176°C).

Once grill is hot place skewers onto grill and grill for about 7 minutes. Use tongs to carefully flip skewers to the other side.

Once they are all done remove from grill and enjoy.

Made the skewers tonight and omg!!! So amazing, will def be making again and again. Super simple to put together!!!

https://www.youtube.com/watch?v=ePxZ7GdWMtk

Hi everyone! Let’s have a summer BBQ together. These grilled pineapple tofu skewers and watermelon peach salad are the perfect summer combo.

BLOG POST: https://plantifullybasedblog.com/2022/06/25/summer-vegan-bbq/

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INGREDIENTS (please do not share without my permission, thank you!)

SKEWERS
1 block (16 ounces/454g) super firm tofu, cut into large cubes
1 1/2 green bell peppers, cut into large pieces (about 10 ounces/300g)
1/2 red onion, cut into large pieces (about 6.5 ounces/185g)
2 1/4 cups cubed pineapple (about 13 ounces/370g)
1/2 cup (120g) teriyaki sauce
1/4 cup (60g) barbecue sauce
2 teaspoons (10ml) oil, plus more for brushing on grill
Garnish with microgreens

WATERMELON SALAD
5 cups watermelon, cubed (about 18 ounces/500g)
1 peach, cubed (about 4 ounces/120g)
1/2 cup (56) vegan feta crumbles
3/4 ounce (20g) microgreens, about 2 handfuls
3 to 4 leaves fresh basil, julienned
1/4 cup (28g) almonds, chopped
2 teaspoons (10ml) olive oil

Sweet Baby Rays: https://amzn.to/3blyw6d
Teriyaki Sauce: https://amzn.to/3btDD4z
Metal Skewers: https://amzn.to/39O0FCQ 
Big Bowl: https://rstyle.me/+3iDKojQkg6JiOkfrxbz50g

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HAVE A SUMMER VEGAN BBQ WITH ME! [PLANTIFULLY BASED]

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The most viewed tofu skewers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine