Chef Roni Zaide shared with us this tasty Grilled Veggie & Tofu Skewers recipe. With BBQ season just around the corner, this is a delicious vegan recipe! The fun thing about skewers is you can change up the veggies based on what you have in the fridge, and then create a beautiful mix of colours and textures.
Grilled Veggie & Tofu Skewers
Prep time: 20 minutes
Wait time: 1 hour
Cook time: 15 minutes
Nut free, Gluten free
- 12 skewers
- 1 package of firm tofu, cut into 1 inch thick cubes
- 1 red onion, cut into 1 inch thick cubes
- 1 tomato, cut into 1 inch thick cubes (or a handful of whole cherry tomatoes)
- 1 small eggplant, cut into 1 inch thick cubes
- 1 bell pepper, cut into 1 inch thick cubes
- 12 small whole button mushrooms, or 6 large button mushrooms, cut in half
- 1/3 cup olive oil
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1/4 tsp cinnamon powder
- 1/8 tsp ground nutmeg (optional)
- 1/8 tsp sumac powder (optional)
- 1/2 lemon (optional)
- A handful of fresh parsley, to garnish (optional)
Some other delicious options you can add to your skewers are zucchini, fennel, corn on the cob, yam, squash, and pineapple (yum!)
1. Make sure you cut your veggies into large enough cubes so they will stay on the skewers and not break or fall off.
2. Place the tofu and veggie cubes in a large container with a lid. In a small bowl, mix all of the spices. Drizzle olive oil on top of the veggies, and scatter the spice mix on top.
3. Close the container with a lid and shake it well, mixing the tofu & veggies with the oil and the spices, and making sure they are all well coated with the spiced oil.
4. Place in the fridge for at least 1 hour, making sure to shake the container a couple more times.
5. If using wooden skewers, soak them in water for 30 minutes.
6. Assemble skewers, alternating between the different veggies and tofu.
7. Heat your BBQ or a grill pan. Cook on medium-high heat for 15 minutes, rotating the skewers every few minutes, until the veggies are softened and slightly charred.
8. To serve, squeeze a bit of fresh lemon on top, and garnish with fresh parsley. I like to eat these with pita bread, hummus, and a side of pickles.