These savory vegan grilled tofu and veggie kebabs are super simple to whip up, and delicious dipped in homemade vegan peanut sauce.
For the kebabs:
- ⅓ cup low-sodium tamari or soy sauce
- 3 tbsp sesame oil
- 1 tbsp coconut sugar
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1/2 tsp powdered ginger
- 1/2 tsp powdered garlic
- 1 14-oz package extra firm tofu, sliced into 1-inch cubes (drained and pressed dry)
- 1-2 zucchini/yellow squash, sliced into ½ inch rounds
- 16 oz cremini mushrooms, stems removed
- 1 red onion
For the peanut sauce:
- 1/3 cup creamy peanut butter
- 3 tbsp coconut milk
- 2 tbsp low-sodium tamari or soy sauce
- 1 tbsp rice vinegar
- 2 tsp coconut sugar
- 1/2 tbsp sriracha
- ¼ tsp powdered ginger
- ¼ tsp powdered garlic
- 1/4 cup chopped peanuts (optional)
- Remove tofu from packaging, drain and press dry with paper towel to remove as much moisture as possible.
- In a mixing bowl, whisk together tamari, sesame oil, coconut sugar, rice vinegar, sriracha, ginger and garlic.
- Pour ⅔ of the marinade over the tofu in a bowl. Toss gently and let marinate for 1 hour, stirring every 10-15 minutes to make sure it's well coated.
- Prep all vegetables. When tofu is ready, thread the tofu squares and vegetables onto skewers. Brush with remaining 1/3 of the marinade, making sure the vegetables are well coated. Save any of the leftover marinade from the tofu.
- Heat grill to medium and grill kebabs for 4-6 minutes on each side, until browned and crispy. Brush with remaining marinade 1-2 times while on the grill, and brush with any remaining marinade when you remove from grill.
- Meanwhile, make the peanut sauce by whisking all of the ingredients together.
- Serve the tofu and vegetable skewers with peanut sauce and fresh cilantro.
Tofu: it's important to use extra firm tofu here, otherwise it may fall apart on the grill. To prep your tofu for grilling, be sure to drain well and pat completely dry using a bit of pressure to remove as much moisture as possible from the tofu.
Tamari: We used tamari (essentially gluten free soy sauce) in this recipe, but feel free to use regular soy sauce if gluten isn't a concern for you.
Coconut milk: we use canned, full fat coconut milk to add richness and flavor to our peanut sauce, but if you don't have any, you can sub with an equal quantity of water.
Soak the skewers: This step, though not completely necessary, will make life easier for you, as it will prevent the wooden skewers from catching fire on the grill.
Length of marinade: We've specified 1 hours for this recipe, but the longer you marinade for, the more flavor will penetrate the tofu and veggies. If you have the time, we'd recommend marinating the tofu and veggies overnight for maximum flavor.
- Category: Dinner
- Method: Grill
- Cuisine: American
Keywords: grilled tofu kebabs