Tofu Vegetable Skewers Kebab Recipe (Grill or Oven)
This tofu vegetable skewers kebab recipe uses extra-firm tofu with eggplant, zucchini, and mushrooms, all soaked in a savory-sweet marinade and cooked on skewers. The ingredients are simple, but the prep time is long because the tofu benefits from an overnight soak. In the steps below, you’ll see how to cook it on a grill or in the oven without drying it out.
Ingredients
For the marinade and skewers
Step-by-Step Method
Press and cut the tofu
Wrap the tofu in paper towels and press for 10–15 minutes to remove extra moisture. Cut into 12 cubes or thick pieces.
Prep the vegetables
Cut the eggplant into large cubes, slice the zucchini thickly, and keep the mushrooms in big pieces. Similar sizes help everything cook evenly.
Mix the marinade
Whisk together soy sauce, low-sodium soy sauce, olive oil, maple syrup, honey, red wine vinegar, lemon juice, garlic, mustard powder, and black pepper.
Marinate overnight
Add the tofu and vegetables to the marinade and toss gently. Cover and refrigerate for 24 hours, giving it a quick stir once if you can.
Assemble the skewers
If using wooden skewers, soak them in water for 20 minutes. Thread tofu, eggplant, zucchini, and mushrooms onto skewers, leaving a little space between pieces.
Cook
Heat a grill to medium-high or set the oven to 220°C (425°F). Cook the skewers for about 20 minutes total, turning halfway. Brush lightly with a bit of leftover marinade if needed.
Serve
Let the skewers rest for 2–3 minutes. Serve with rice, salad, or flatbread, and add a small squeeze of lemon if you like.