Easy Grilled Tofu Skewers

5 from 3 votes
A delicious summer bbq recipe for lemon garlic tofu skewers with charred summer vegetables. The tofu is marinated in a lemon dijon garlic sauce for full flavour, cooked until lightly charred with a crisp exterior and chewy interior. A must-have summer recipe for bbq night!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Jump to Recipe

Jul 4, 2023 by Hannah Sunderani

Easy Grilled Tofu Skewers

Have you recently gone vegan and miss grilling in the summer? You’re going to LOVE these grilled tofu skewers! They’re the ultimate summer BBQ recipe – juicy lemon garlic tofu, charred summer vegetables, and a flavourful marinade that’s versatile enough to pair these kebabs with any of your favourite vegan summer sides dishes. 

But don’t worry! If you don’t have an outdoor grill to make these tofu skewers, I’ve included an oven baked method too. (I’ve recipe tested both methods – grill and oven – and each works just as well). Rest assured that everyone can make these skewers at home because it’s truly a must-make recipe for vegans and non-vegans alike.

Now, let me tell you exactly how to make these tofu skewers so you can get the tofu marinade started ASAP! 

grilled tofu skewers with vegetables on a sheet pan after having been oven-baked

These Tofu Skewers are….

  • Vegan
  • Gluten-Free
  • Perfect for grilling season
  • Packed with maximum flavour
  • Newbie cook approved
  • Made with simple ingredients
  • Meal-prep friendly
  • Rich in protein
  • Colourful and summery
all of the ingredients required to make this recipe in little bowls including the vegetables and the tofu

Ingredient Notes

To make these vegan kebabs, you’ll need a few simple marinade ingredients, some tofu, and your favourite grilling veggies. I’ll share my favorites to use below, but check the additions and variations sections for ideas on how to put your own twist on this vegan kebab recipe. 

  • Marinade: You’ll need a simple combination of garlic, dijon mustard, apple cider vinegar, lemon juice, maple syrup, dried oregano, salt, black pepper, and olive oil. If you’re out of maple syrup, try another liquid sweetener such as agave. 
  • Tofu: When making kebobs, the best tofu to use is extra firm tofu. If you can avoid it, I wouldn’t recommend using super firm tofu. This tofu is too firm and will have a difficult time absorbing the marinade. I used a 14 ounce block, but a 16 ounce block would be fine, too! 
  • Vegetables: I kept it simple and used a blend of red bell pepper, chopped zucchini, and red onion. 

Additions and Variations 

  • Add pineapple: Some people love adding pineapple chunks on their tofu skewers for a balance of sweet and savoury! Feel free to thread on fresh or canned pineapple chunks to taste. 
  • Bell pepper: ​Any colour of bell pepper will work. I used red, but feel free to use orange bell pepper, yellow bell pepper, or green bell pepper for a less sweet flavour. 
  • Onion: Try yellow onion in place of the red onion for a stronger onion flavour. 
  • Add mushroom: Meaty mushrooms will hold up well and add another meat-like texture to these veggie kebabs! 
  • Add squash: Yellow summer squash would compliment the zucchini really well and add additional texture and sweetness. 

How to Make Tofu Skewers 

Make the Marinade

Start by making the marinade. In a small bowl, whisk together the garlic, dijon mustard, apple cider vinegar, lemon juice, maple syrup, dried oregano and salt and pepper. 

While continuing to whisk, drizzle in the olive oil until emulsified. You can also do this by combining all of the ingredients in a jar with a lid and shaking vigorously until well combined. Or, place all of the ingredients into a small blender and blitz until combined!

Once the marinade is well emulsified, set it aside and begin to prep the tofu skewers. 

Remove the tofu from the packaging and drain any excess water over the sink and slice the tofu into cubes that are about 1-inch long and 1/2-inch wide. Since we’re using extra-firm tofu here, I don’t find it necessary to wrap the tofu in kitchen towels to remove excess water – in fact, I recipe tested it both ways and I found that when we pressed the tofu that the skewers came out too dry. This is a bonus, because it saves us a little time!

(If you’re not sure what I’m referring to when I say pressing the tofu, check out this helpful guide from The Spruce Eats: How to Press Tofu to Remove Moisture or check out my YouTube Short on How To Press Tofu).

Place the tofu cubes in a ziplock bag or large bowl, and pour the marinade over top. Toss together until well coated, then seal and refrigerate for at least 1 hour, or overnight. This process will allow the tofu to absorb the flavourful marinade and be as juicy as possible once grilled! 

Baking Option

Transfer the marinated tofu cubes onto a parchment lined baking sheet, spreading them out so they are well spaced. Reserve the remaining marinade for the veggies! 

Bake the tofu cubes for 25 minutes, flipping halfway through, until the tofu is slightly crisp on the edges. Allow the tofu to cool until cool enough to handle and begin threading the skewers. I personally like this process of lightly baking the tofu first so that it gets nice and crispy before we thread it onto skewers with the veggies. I recipe tested both ways (with and without this initial bake), and this initial bake resulted in a much crispier and nicely charred tofu as the final outcome.

First, thread the tofu, then alternate between the peppers, zucchini and onions before adding another tofu cube (about 3 pieces of each per kebab). Repeat this process until all of the cubes of tofu and veggies are used. 

Lastly, liberally brush the skewers with the reserved marinade and return the skewers to the baking tray. Bake for about 15 minutes, or until the veggies are al-dente and the tofu is crisp. 

Brush with any remaining marinade, sprinkle with fresh parsley, then serve while warm as desired! 

Grilling Option 

After lightly baking the tofu and threading onto skewers – Heat your outdoor grill over medium-high heat and brush the grill grates with oil to prevent the tofu from sticking. Place the tofu kebabs directly on the grates of the hot grill and cook until the skewers are lightly charred and the veggies are al-dente, about 15 minutes. Turn the skewers occasionally so each side is cooked evenly. 

During the last couple of minutes of grilling, brush the tofu with additional marinade, coating on all sides. Then, transfer the skewer to a serving platter, sprinkle with fresh parsley, and serve while warm as desired! 

Dipping Sauces to Try 

​These tofu vegetable skewers are absolutely delicious as is, but if you’re interested in a dipping sauce that will make them even more flavourful, I’ve got a few on the blog that I think would pair really well! 

  • Thai Peanut Sauce – dip your vegan tofu skewers in a side of mild or spicy peanut sauce and serve with your favorite grain or cauliflower rice. 
  • Chimichurri sauce – drizzle over top for a bright, zingy, refreshing flavour boost! 
  • Green Goddess dressing – if you’re looking for an herby flavour to drizzle, you can’t go wrong with this healthy green goddess dressing. It will add a nice creaminess, too! 
  • Classic Hummus – hummus pairs well with any veggie skewers and helps add additional protein to keep you full and satisfied for hours. 
  • BBQ sauce – go the more classic route and serve these skewers with BBQ sauce on the side. Ideal for summer BBQs, swim parties, and hot summer nights. 
tofu skewers with vegetables on a white plate sprinkled with fresh parsley with one of the bamboo skewers being picked up and showcasing some of the vegetables from the skewer having been removed and displayed on the white plate.

Recipe FAQs

What do you eat with tofu skewers?

These tofu skewers can be served as a party appetizer or the main dish alongside your favorite side dishes like Vegan Potato SaladVegan Baked Beans, Vegan Pasta SaladMiso Corn on the Cob, or Artichoke Halves with Creamy Tahini Garlic Dip! You also can’t go wrong serving with a summery beverage like this Pina Colada Smoothie or even an Iced Creamy Almond Milk Latte

Should I marinate the tofu before or after cooking?

It is best to marinate the tofu before cooking. This gives it a chance to fully absorb the flavours. For an additional flavour boost, continue to brush the tofu skewers with leftover marinade as you cook. The more flavour, the better! 

How do you keep tofu from sticking to the grill?

Great question! If you’ve grilled tofu before, you might know that it can stick to the grill grates without proper preparation. To prevent sticking, grease the grill grates with your favourite high-heat, neutral cooking oil. It’s also important to use the correct tofu firmness. If the tofu block is too soft, it will contain too much excess moisture and stick to the grates. Lastly, don’t flip the tofu skewers too early! Allow the tofu to cook for a few minutes on each side before turning. This will help it become crispy on the edges and less likely to stick. 

Can I use bamboo skewers or wooden skewers?

You can use bamboo or wooden skewers in place of metal skewers (I did!), but if using, soak them in cold, fresh water for about 30 minutes before threading and grilling. This will prevent the skewers from burning or catching on fire on the grill. 

horizontal image of the grilled tofu skewers on a baking sheet that's been freshly baked

Storage Instructions 

These delicious tofu kebabs will keep best in an airtight container in the fridge for up to 4 days. When ready to reheat, place the skewers in the microwave, oven or back on the grill until warmed through and lightly crispy again. 

More Vegan Summer Recipes You Might Like:

close up of 3 tofu skewers on a white plate that's been sprinkled with fresh parsley

I hope you love these Veggie Skewers as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more vegan recipes and meal plans featuring recipes just like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 


Like this recipe? Save it for later! Pin it on Pinterest.

Pin this easy grilled tofu recipe on Pinterest and save it for later with this pin

Easy Grilled Tofu Skewers

5 from 3 votes
A delicious summer bbq recipe for lemon garlic tofu skewers with charred summer vegetables. The tofu is marinated in a lemon dijon garlic sauce for full flavour, cooked until lightly charred with a crisp exterior and chewy interior. A must-have summer recipe for bbq night!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serves 6 kebabs


Lemon Dijon Marinade

  • 1 garlic clove , finely chopped
  • 2 tbsp dijon
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp dried oregano (for sprinkling)
  • 1/2 tsp fine sea salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil

Tofu Skewers:

  • 1 block extra firm tofu (14 oz)
  • 1 red pepper
  • 1 zucchini
  • 2 small red onions
  • 2 tbsp parsley finely chopped (for sprinkling)


Make the marinade:

  • In a small bowl whisk together the garlic, dijon, apple cider vinegar, lemon juice, maple syrup, dried oregano, salt and pepper. 
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. (Alternatively, combine everything in a jar with a lid and shake to combine or place all ingredients in a small blender and blitz to combine). Set aside.

Make the tofu skewers:

  • Slice the tofu into cubes (1-inch long by 1/2-inch wide). Add the tofu cubes to a ziplock bag, or bowl, and toss with the marinade. Place in the fridge and marinate for 1 hour, or overnight.  
  • Preheat the oven to 400F /200C and line a large baking sheet with parchment paper.  Transfer the marinated tofu cubes on the parchment paper, spreading them out so they don’t cluster together. (Keep the remaining dressing from the marinade). Bake for 25 minutes, flipping halfway through, until the tofu is slightly crisp. Allow to cool slightly. 
  • Thread the tofu, alternating with peppers, zucchini, and onions onto each skewer (about 3 pieces of each per kebab). Brush the skewers with the reserved marinade all over. 
  • Place the skewers back on the baking tray and cook until the veggies are al-dente and the tofu is crisp, about 15 minutes.
    Alternatively, use an outdoor grill on medium-high heat and brush the grill grates with oil to prevent sticking. Place the tofu kebabs on the grill. Cook until the tofu lightly charred and the vegetables are also lightly charred and al-dente, 15 minutes. Turn occasionally so each side is cooked. 
  • During the final 1 to 2 minutes, brush the tofu skewers with more marinade, turning to coat on all sides. Transfer to a platter, brush with any remaining marinade and sprinkle with fresh parsley. 



Calories: 183kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 297mg | Potassium: 317mg | Fiber: 2g | Sugar: 6g | Vitamin A: 809IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 1mg

Tag @twospoons on Instagram
and hashtag it #twospoons



We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

Your email address will not be published. Required fields are marked *

Rate this Recipe

  1. These were a huge hit at our family BBQ! There are easy to make and very tasty. I will definitely be making them again! They are light in the best way and the char from the BBQ really elevates the flavors.

  2. I’m always looking for something quick and easy to grill, especially as my husband is still getting used to grilling plant-based food (he’s not vegan) so skewers have been great so as soon as I saw this posted I knew I needed to try for the marinade at the very least. These turned out to be the best tofu skewers I have ever made. The marinade was amazing and the pre-cook in the oven really took it up a notch in my opinion. Definitely will be making these again, I may even add pineapple to my skewers the next time with the Zucchini and Bell Pepper.

    • I’m so thrilled that you enjoyed the recipe so much Cathryn!! (Yes, I think the precook makes a big difference, and pineapple would be such a delicious addition!) Thanks for the very kind review. 🙂