Why do we find kebabs to be so cool? Maybe it’s the veggie chunks that look like colorful candy? Perhaps we like to swordfight with food? Either way, these vegan tofu kebabs will soar to the top of your favorite weekly recipe rotation.
Once you have the tofu shapes soaking up the marinade, the rest is a breeze. Cut and roast some veggies, layer your lances with tofu and pineapple, and broil until golden brown. The simple mix of sweet and savory is sooo good.
Don’t be afraid to use tofu. There’s a lot of ‘soy scaring’ that goes on throughout the internet, but pay it no mind. If you take a look at all of the research and clinical trials completed, you will have no cause to worry.
Check out our article, “The Low-Down on Soy”: There’s No Reason to Be Afraid. We link to evidence-based resources concerning soy and its effects on our health. If you choose organic, unprocessed soy products (tofu, tempeh, soy milk, soybeans, etc.), you will not only gain a good amount of plant-based protein, calcium and fiber, but many essential vitamins and minerals, too.
Tofu is a super substitute for animal-based products when grilling, broiling, and baking. Just take a peek at all these vegan tofu recipes! In this particular recipe, the tofu tastes oh-so-amazing from the marinade. It also has a terrific texture that’s perfect to pair with pineapples.
The marinade in this recipe for tofu skewers is incredible. If you like a little extra to pour over your plate, I recommend doubling the amount you make. Everyone who has tried this recipe has raved over the fantastic flavor.
That said, as with any sauce, you can personalize it by adding or subtracting anything you like. If ginger gets to you, leave it out. If you want a little bit more spice, add in some cayenne. Can’t get enough garlic? Add an extra clove. Sweet tooth? Prepare with a little bit more pineapple juice.
The most important thing is that you are able to let your tofu sit at least a few hours (or, preferably overnight) in this mouthwatering marinade. It can do with less, but it’s well worth your time to wait.
The best thing about this recipe is that it’s so easy to substitute ingredients. If you don’t like any of the vegetables listed, no problem! As long as the veggies have a slightly similar broiling/grilling time, you can use anything you have in the fridge or use ones you love.
Here are some other appetizing options for these tofu skewers:
With this recipe, it’s best to separate the food on your remaining skewers into different containers. Store any leftover roasted/grilled veggies or fruit in a separate container from the tofu and any extra sauce.
This way, you can reheat accordingly without burning one or undercooking another. You may even have too much tofu and not enough veggies, or the other way around. You now have the freedom to make more of either ingredient and re-assemble the tofu kebabs from scratch.
Leftovers will last a couple of days in the refrigerator. It may be best to make a fresh batch after that. Any remaining veggies and sauce can be frozen for a week or so, but the tofu should be prepared from a new package if you want another round.
Check out our Tofu Guide for the Tentative Cook for more tips on tofu!
Mena Massoud was born in Cairo, Egypt and immigrated to Toronto, Canada with his parents and two sisters when he was three years old. He studied neuroscience at the University of Toronto, transferred to Ryerson University and graduated with a BFA in Theatre Acting. He’s most widely recognized for his role as Aladdin in Disney’s live action film Aladdin.
He is now the founder of Evolving Vegan, an organization which aims at making veganism accessible to all people. Mena has also launched a nonprofit organization to aid underrepresented artists, the EDA (Ethnically Diverse Artists) Foundation, and a production company, Press Play Productions.
You can find out more about Mena and his work at Evolving Vegan.
We want to thank our amazing recipe testers Taylor Gillespie and Kathleen Walters for helping us perfect this recipe!
We hope you love vegan kebab recipes as much as we do. This recipe for Tofu Skewers was reprinted with permission from the Evolving Vegan cookbook by Mena Massoud (Tiller Press, September 15, 2020). Photo credit: Andrew Rowley. Please note that this article contains affiliate links that help support our work at World of Vegan!