Grilled Tofu Skewers

Crispy tofu pairs perfectly with hearty veggies in this grilled tofu skewers recipe. Both vegan and vegetarian, this recipe is perfect for busy weeknights.

Grilled tofu skewers

Since becoming vegetarian, our grill is a bit under-utilized. Sure, we do grilled vegetables and an occasional paella, but it doesn’t get the same attention it used to. We love tofu on the stove, but have been curious about what the results might be on the grill. A perfect opportunity arose a couple weeks ago when we made grilled tofu skewers with friends. The tofu got nice and crispy, and you can never go wrong with grilled onions and mushrooms. Naturally, we jotted down the recipe for our homemade grilled tofu skewers to share with you all.

Greek Grilled Veggie Skewers & Summer Grilling | A Couple Cooks
For this recipe, you can also use the veggie mix from our grilled veggie skewers recipe

How to make grilled tofu skewers

When making these grilled tofu skewers, be sure to soak the wooden sticks in water for 10 to 15 minutes before spearing your veggies. This will prevent the wood skewers from leaving splinters in your food (ouch!) and will prevent them from burning on the grill. If you make kabobs often, I’d recommend buying metal skewers to save you from having to do this every time.

I’d also recommend using firm or extra firm tofu for this recipe, as we’ve found that firmer tofu holds up better on the grill. Although we love the texture of silken tofu, it’s much too soft to be grilled alongside heartier vegetables. One major bonus of this easy recipe is that you don’t need to press the tofu for very long before adding it to the skewers. It’s actually better if the tofu has a little moisture in it before it’s popped onto a hot grill because it prevents the tofu from burning and makes for a delightfully soft inside and crunchy outside.

The beauty of making grilled tofu skewers yourself is that you can use any vegetable you like. Eggplant, zucchini, and peppers would all work with the rosemary and lemon tofu in this recipe, but the sky’s the limit here. My one recommendation is that you pair veggies that take roughly the same amount of time to cook so you don’t end up with some that are perfectly cooked and others that are overdone.

Read more: Try brushing our Homemade Teriyaki Sauce over these skewers!

Looking for more vegetarian grilling recipes?

Your grill can be utilized for so much more than burgers and steaks, as you can see from these grilled tofu skewers! Here are a few of our favorite things to make on the grill:

This grilled tofu recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Grilled Tofu Skewers


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 to 10 skewers 1x

Description

Crispy tofu pairs perfectly with hearty veggies in this grilled tofu skewers recipe. Both vegan and vegetarian, this recipe is perfect for busy weeknights.


Scale

Ingredients

  • 1 package firm tofu (16 ounces)
  • 1 medium red onion
  • 8 oz mini bella mushrooms
  • 1 lemon
  • Skewers (soaked if wooden)
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic power
  • 1/2 teaspoon onion powder
  • 3 sprigs fresh rosemary, chopped
  • 3 springs fresh thyme, chopped
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Drain the tofu. Cut it in half lengthwise from its side so that it is half as thick. Wrap the two pieces of tofu in a towel, and place something heavy (but waterproof) on top of the towel to drain out any excess liquid. Let the tofu sit for at least 15 minutes.
  2. Prepare the marinade for the tofu. In a bowl combine 1/4 cup lemon juice, 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 sprigs chopped rosemary, 2 sprigs chopped thyme leaves, a pinch of kosher salt, and a few grinds of fresh pepper.
  3. After the tofu is drained, chop it into 1-inch chunks. Mix the tofu with the marinade and place in a container for at least one hour, or overnight.
  4. Wash the mushrooms, and cut the red onion into pieces. Toss them with some fresh rosemary, thyme, salt, and pepper. In an artistic fashion, add the food to the skewers.
  5. Chop a lemon into quarters.
  6. Grill the skewers and lemons on a medium grill until the tofu is crisp and a little bit blackened and the onions are tender. Squeeze a little lemon onto the the skewers when serving.

  • Category: Main Course
  • Method: Grilled
  • Cuisine: American

Keywords: Grilled tofu skewers, Vegetable skewers

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

2 Comments

  • Reply
    Brie
    September 13, 2010 at 2:45 pm

    gorgeous photo – i love grilled mushrooms!

  • Reply
    Kristen
    September 16, 2010 at 10:40 am

    Love that you’ve gone veggie, and this is an interesting tofu marinade recipe. We grill tofu daily in the summer, so I am always looking for new flavors. I sometimes just spray the tofu with oil and sprinkle with fine herbs — rosemary on tofu is one of my faves.

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