Mama Living Abroad

Tofu Skewers (Tofu Kebabs)

Tofu Skewers (Tofu Kebabs)
Tofu Skewers (Tofu Kebabs)

Tofu skewers are easy to make and look stunning. The fruit and veggies add a gorgeous rainbow of colors. The possibilities are endless! You can shake it up by changing the veggies or adjusting the sauce. I can tell you that even my carnivores’ guests absolutely loved them. They taste amazing fresh out of the oven. Also, make a perfect leftover that could be added to a salad for the next day’s lunch. I usually bake them in the oven, but I also love to grill them, especially when we celebrate the holiday of Lag Baomer.
*The recipe requires 1 hour up to 24 hours wait time.

Watch a short tutorial here. 

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Tofu Skewers (Tofu Kebabs)

Tofu Skewers (Tofu Kebabs)

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  • About 16-ounce package (1 Lb, 450 grams) extra-firm tofu, pressed, dried, and cut into 1-inch cubes
  • 16-ounce (1 Lb, 450 grams) mushrooms, cleaned and stems removed
  • 1/2 small pineapple cut into roughly 1-inch cubes
  • 1 large red onion, cut into roughly 1-inch cubes
  • 2 red bell peppers, cut into roughly 1-inch cubes

The Marinara:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) sweet chili sauce
  • 2 tablespoons (30 ml) real maple syrup
  • 1 teaspoon mustard
  • 1 garlic clove crushed
  • *Optional* 1 teaspoon sriracha sauce


  • Make the tofu marinade by whisking olive oil, soy sauce, chili sauce, maple syrup, mustard, garlic, and sriracha (optional).
  • Place the tofu in a sealable bowl or container and cover with the marinade. Marinate for a minimum of an hour up to 24 hours.
  • Preheat the oven to 400°F/200°C.
  • Line a baking sheet with parchment paper.
  • Assemble the kebabs by evenly dividing the tofu and veggies among the 8-10 skewers.
  • Place skewers on the baking sheet, and brush with additional marinade on top of the skewers, rotate to the opposite side and brush the remaining marinara.
  • Bake for about 20-25 minutes, turning the skewers about halfway through.
  • It’s done when both sides have firmed up, and the tofu is deeply golden.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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