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. 

Tofu Skewers (Tofu Kebabs)

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Equipment

• Skewers
• Pastry brush
• Baking sheet

Ingredients

• 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

Instructions

• 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.