Tofu & Vegetable Kebabs

23 August 2020

These kebabs are our go-to for summer barbecues. Cubes of marinated tofu threaded onto skewers with colourful vegetables, grilled until charred and smoky. The marinade does all the heavy lifting — the tofu soaks it up like a sponge and develops incredible flavour on the grill.

Ingredients

Makes 8 skewers

• 400g extra-firm tofu, pressed and cut into 2cm cubes
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 courgette, cut into thick rounds
• 1 red onion, cut into wedges
• 8 wooden or metal skewers (soak wooden ones for 30 minutes)

For the marinade:

• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Juice of half a lemon
• Black pepper

Method

1. Mix all the marinade ingredients in a large bowl.
2. Add the tofu cubes and toss gently until coated. Leave to marinate for at least 20 minutes (overnight in the fridge is even better).
3. Thread the tofu and vegetables alternately onto the skewers.
4. Grill on a barbecue, griddle pan, or under a hot grill for 12-15 minutes, turning every few minutes, until charred on all sides. Brush with leftover marinade as they cook.

Serving

Serve with warm flatbreads, hummus, a green salad, and a squeeze of lemon. They also go brilliantly with our papaya and peanut salad for an Asian twist. Leftovers can be stuffed into pitta bread with salad and tahini dressing for lunch the next day.

For more tofu techniques, see our guide to cooking tofu the easy way.