Go Back
Tofu, mushroom and vegetable skewers on a barbecue grill

Smoky Tofu and Vegetable Skewers

Mc Jane
Sweet, smoky marinated tofu skewers with capsicum, zucchini and red onion, made for the barbecue.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 1 hour 2 minutes
Course Main Course
Cuisine American
Servings 4 serves

Ingredients
  

  • 450 g extra-firm tofu pressed for 20 minutes and cut into 2.5 cm cubes
  • 1 red capsicum cut into 2.5 cm pieces
  • 1 zucchini sliced into thick rounds
  • 1 red onion cut into wedges
  • 8 skewers wooden skewers soaked for 30 minutes
  • 3 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 2 tbsp olive oil plus extra for the grill
  • 1 tbsp apple cider vinegar
  • 2 tsp smoked paprika
  • 2 cloves garlic crushed
  • 1/2 tsp ground cumin
  • black pepper to taste

Instructions
 

  • Whisk the soy sauce, maple syrup, olive oil, vinegar, smoked paprika, garlic, cumin and pepper together in a large bowl.
  • Add the tofu and gently toss to coat. Cover and marinate for at least 30 minutes, or up to overnight in the fridge.
  • Thread the tofu, capsicum, zucchini and onion onto the skewers, alternating as you go. Keep the leftover marinade.
  • Heat the barbecue to medium-high and oil the grill well.
  • Grill the skewers for 10 to 12 minutes, turning every few minutes and brushing with the leftover marinade, until the tofu is golden and the vegetables are charred and tender.
  • Serve straight away with salad, flatbread or rice.

Notes

Make sure the grill is properly hot and well oiled before adding the tofu, and don't turn the skewers until they release easily.