Grilled Tofu Kebabs
These grilled tofu kebabs are smoky, savoury, and just a little sweet. Extra-firm tofu is coated in corn flour, tossed in a gingery gochujang marinade, and threaded onto skewers with peaches, onions, and courgettes. Grilled until charred with golden grill marks, they’re perfect for summer dinners, BBQs, or as hearty vegan kebabs served with flatbread and a creamy sauce on the side.
Servings: 2 people
Equipment
- Metal BBQ skewers or wooden skewers (soaked if using wood)
- Wooden chopping board
- Sharp knife
- Tea towel (for pressing tofu)
- Mixing bowls (1 medium, 1 small)
- Grill or grill pan
Ingredients
- 300 g extra-firm tofu or firm tofu
- 2 tbsp corn flour
- 1 tbsp gochujang paste or sriracha/harissa
- 2 cm fresh ginger crushed or grated
- ¼ cup 60 ml soy sauce
- 2 tbsp olive oil
- 2 red onions cut into chunks
- 1 courgette zucchini sliced into rounds
- 3 peaches cubed
- 1 fresh chilli chopped optional
To serve
- Flatbread optional
- 1 tbsp vegan mayo for dipping or drizzling
- Spring onions chopped for garnish
Instructions
- Prep the tofu: Remove the block of tofu from its packet. Wrap the tofu in a tea towel, place it on a plate, and top with something heavy (a chopping board and a pan of water). Press the tofu for at least 15 minutes to release water. This step helps the tofu to absorb more marinade and cook beautifully.
- Slice the tofu into cubes: Once the tofu is pressed, cut the tofu in half lengthwise, then slice the tofu into cubes. Place the tofu cubes in a medium bowl.
- Marinate the tofu: Dust the cubes with corn flour. In a small bowl, whisk together gochujang paste, soy sauce, ginger, and olive oil. Add the tofu cubes to the bowl and toss until coated. Let the tofu rest in the marinade for at least 20 minutes, the longer the tofu is marinating, the better the flavour.
- Make the skewers: If you’re using wooden skewers, soak them in water for 1 hour so they don’t burn. Otherwise, metal skewers work perfectly. Thread the tofu onto the skewers along with tofu and veggies like peaches, onions, and courgettes. This is where you can have fun mixing colors and textures.
- Grill the tofu skewers: Heat a hot grill or a grill pan over medium-high heat. Lightly oil the grill grates to prevent the tofu from sticking. Place the tofu skewers onto the hot surface and grill over medium-high heat, turning occasionally to grill and cook each side. You’ll see golden edges and perfect grill marks after 5–7 minutes.
- Serve: Remove the skewers from the heat, lay them on flatbread, sprinkle with spring onions, and add a spoon of vegan mayo or peanut sauce. These easy tofu skewers are best enjoyed hot, straight from the fire.
Notes
- Pressing the tofu: Always press the tofu before grilling: it removes excess water so the tofu cubes crisp up and soak in the marinade. If you need to press your tofu quickly, wrap the tofu block in a towel and weigh it down for at least 15 minutes.
- Best tofu to use: Choose extra-firm tofu or super firm tofu for the best texture on the grill. Firm tofu also works, but softer kinds may crumble when you thread the tofu onto the skewers.
- Wooden vs metal skewers: If you’re using wooden skewers, soak them in water for 1 hour before grilling. Metal skewers are reusable and won’t burn, perfect for frequent BBQs.
- Veggie swaps: Don’t have peaches? Swap them for pineapple chunks for a tropical twist. Courgettes can be replaced with mushrooms, eggplant, or cherry tomatoes, any veggies and tofu combination works on the grill.
- Sauce ideas: Serve with spicy peanut sauce, a drizzle of bbq sauce, or just a dollop of vegan mayo. Even a quick store-bought barbecue sauce brushed over the grill tofu works beautifully.
- Seasoning twists: Add smoked paprika to your tofu marinade for a BBQ-style flavour, or a splash of lime juice for brightness.
- Meal prep tip: You can prep the marinated tofu cubes and chopped veggies ahead of time. Just store in an airtight container and assemble the tofu skewers right before grilling.
- Grill pan option: No outdoor BBQ? Use a grill pan over medium-high heat to get the same charred flavour and lovely grill marks indoors.