These Grilled Tofu Veggie Kabobs are a perfect option for vegan grilling. A wonderful combination of flavors and textures, marinated in teriyaki sauce, and cooked to perfection on the BBQ!
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There’s no need to give up grilling when you adopt a plant based diet! BBQ cookouts are one of the best things about summer! And fortunately there are many plant based foods that are perfect for BBQ cooking!
These Grilled Tofu Veggie Kabobs are a perfect option for your summer barbecues. And even when the weather isn’t favorable for grilling, you can still cook these in your oven.
My first attempts at cooking these kabobs were not entirely successful, because they stuck to the grill when I didn’t use oil. I have since discovered these amazing nonstick grilling mats, and they have made all the difference!
Ingredients for these veggie skewers:
- Tofu
- Onion – Yellow, white, or red
- Bell pepper – I used red bell pepper, but yellow, orange, or green (or a combination of colors) are just as good
- Mushrooms
- Zucchini
- Pineapple – I used fresh, but canned chunks are fine
- Teriyaki Sauce – my own recipe for teriyaki sauce is delicious, but use your favorite
What other ingredients can I use?
There are many other vegetables that would be delicious on these vegetable kabobs, including:
- Cherry tomatoes
- Yellow squash
- Baby potatoes
- Eggplant
- Fresh corn
What type of tofu is best for these kabobs?
The best tofu to use for these kabobs is super firm tofu. I find that the Trader Joe’s brand of super firm tofu works perfectly for grilling.
You can also use extra firm water packed tofu. To improve its texture, freeze the package of tofu, then thaw it. Press the tofu to remove the excess water using a tofu press, or place it between a couple of clean dish towels and put something heavy on top of it, and let it drain for about 20 to 30 minutes.
Instructions
Cut the tofu into cubes. Prepare any other fruits or vegetables you want to add to your kabobs by cutting them into similar sized pieces. Thread your tofu and vegetables onto metal or bamboo skewers.
Tip: If using bamboo skewers, soak them in water for at least an hour before using to prevent them from catching on fire
Place the kabobs in a large baking pan and pour my Homemade Teriyaki Sauce over the top of them. Allow the kabobs to marinate in the sauce for at least an hour, turning them occasionally.
Cook on a non-stick grilling mat on a preheated grill until the tofu and vegetables are lightly browned, turning over as needed to cook evenly. This should take around 15 to 20 minutes, depending on how hot your grill is, and how cooked you like your vegetables.
Additional teriyaki sauce can be brushed on the kabobs while cooking.
Enjoy these kabobs with a side of my Easy Vegan Fried Rice, and your other favorite BBQ dishes.
For more great summer recipes see:
- Quinoa and Black Bean Burgers
- Vegan Macaroni Salad
- Vegan Potato Salad
- Asian Soy Curl Lettuce Wraps
- TLT Sandwich (Tofu Bacon, Lettuce, & Tomato)
- BBQ Tofu
- Vegan Coleslaw
- Chickpea Burger
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Grilled Tofu Veggie Kabobs
Ingredients
- 1 pound Extra Firm or Super Firm Tofu
- 1 onion
- 1 red bell pepper
- 6 cremini mushrooms
- 2 cups pineapple chunks
- 1 small zucchini
- 1 recipe Homemade Teriyaki Sauce
Instructions
- Drain and press the tofu using a tofu press or by placing between two dish towels and weighing down with a heavy item.
- Cut the tofu into bite sized cubes.
- Cut the vegetables and fruit into similar sized chunks.
- Thread the tofu and fruits and vegetables onto bamboo skewers that have been soaked in water for one hour.
- Place the kabobs into a large baking dish and pour the teriyaki sauce over them.
- Allow the kabobs to marinate in the sauce for at least one hour, turning them occasionally.
- Cook the kabobs on a preheated grill until they begin to brown, turning them to make sure they cook evenly. This should take approximately 15 to 20 minutes, depending on the heat of your bbq grill, and how doneyou prefer your vegetables to be.
- Extra teriyaki sauce can be brushed on the kabobs during cooking.
Notes
Nutrition
Nutrition fact calculations are approximate.
