Tofu Skewers
These tofu skewers with tahini, pickled onions, and herbs are packed with flavor and vegan protein. Think street-food, but made at home; ready in 40 minutes and wrapped up in warm flatbread.
Why You’ll Love This Recipe
- This tofu skewers recipe combines just about every flavor. The creamy and nutty tahini, tangy pickled onions, smoky and savory tofu, with a bit of sweetness and umami to round it up.
- Tofu does the heavy lifting providing a whole lot of plant-based protein in a single serving.
- Weeknight-friendly, these tofu skewers come together in about 40 minutes (including marinating and pickling time)!
- Easy to scale up for a party or a large family, not to mention you can customize ways to serve it to please everyone.
Key Ingredients
- Extra-firm tofu holds its shape and is most similar to meat in texture.
- Soy sauce and maple syrup create that classic sweet and savory glaze.
- Warm spice including paprika, cumin, and turmeric, create the unmistakable Middle Eastern flair.
- Tahini is the rich base for the creamy dressing.
- Red onion (pickled) cuts through the richness with acidity.
Hack It!
- No skewers? Fold up the tofu ribbons in a small bake tray or cook the tofu as strips in the pan instead.
- Swap tahini for a nut or seed butter if you have an allergy to sesame. You can also use hummus or a yogurt-based sauce like my vegan ranch.
- Make it gluten-free by using tamari and gluten-free flatbread.
- Add extras like cucumber, tomatoes, or shredded lettuce for crunch and extra volume.
How to Make Tofu Skewers
Step 1: First, prep the pickled onions. Add the sliced onion to a bowl or jar with vinegar, hot water, sugar, and salt. Set aside.
Step 2: In a large bowl, whisk together the olive oil, soy sauce, maple syrup, apple cider vinegar, garlic powder, spices, parsley flakes, and pepper.
Step 3: Add the tofu and toss gently to coat. Let sit for 15-20 minutes.
Step 4: Whisk together the tahini, lemon juice, garlic, and salt. Add cold water, 1 tablespoon at a time, until smooth and drizzly.
Step 5: Then, using a potato peeler or the shaving edge of a block cheese grater, carefully shave the pressed tofu into strips. Reserve leftover marinade.
Step 6: Thread the tofu onto skewers in tight folds using your hands, creating 4 to 5 inch skewers of “meat”. One block of tofu should lend 4 skewers.
Step 7: In a pan over medium heat, add a tablespoon of olive oil. Cook the skewers on each side until golden and caramelized, approximately 3-4 minutes per side. Use a BBQ brush to coat any of the remaining marinade onto the skewers. It is easiest to flip them with a pair of tongs.
Step 8: Serve the tofu on warm naan or flatbread with tahini sauce, pickled onions, parsley, and a squeeze of lemon.
Frequently Asked Questions
Store the tofu skewers, sauce, and onions separately in the fridge for up to 4 days. Heat up the tofu or serve cold.
If you do, I recommend using an air fryer. Bake until golden and slightly crisp, flipping halfway through. Don’t forget to brush with marinade.
If you want the skewer look and texture, yes. If you are just making a filling for something, you can grate tofu or cook it in cubes.
More Plant-Based “Meat” Recipes
- Vegan Chicken Salad
- Vegan Shawarma
- Crispy Vegan Schnitzel
- Vegan Fried Chicken
- Vegan Roast Beef Recipe
If you loved this recipe, there is plenty more in the PlantYou Cookbook and Scrappy Cooking! My cookbooks are for people who love an elegant visual recipe style and enjoy simple delicious meals.
The Recipe: Tofu Skewers
Ingredients
- 400 g extra-firm tofu, one block, pressed
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 2 tsp garlic powder
- ½ tsp cumin
- 2 tsp paprika
- ¼ tsp turmeric
- 1 tbsp parsley flakes
- Black pepper
Tahini Sauce
- ⅓ cup tahini
- 1 lemon, juiced
- 1 tsp maple syrup
- 1 clove garlic , small, grated
- 2-4 tbsp warm water, to thin
- salt, to taste
Quick Pickled Onions
- 1 red onion, thinly sliced
- ½ cup vinegar
- ½ cup hot water
- 1 tbsp sugar
- 1 tsp salt
For Serving
- 4 Naan or flatbread
- Fresh parsley, chopped
- Lemon wedges
Equipment
- Container to marinate tofu
- Vegetable peeler or slicer on the side of a cheese grater
- 4 skewers
- Large frying pan
- BBQ brush
- 2 bowls for onions and tahini dressing
Instructions
- First, prep the pickled onions: Add the sliced onion to a bowl or jar. Pour over the vinegar, hot water, sugar, and salt. Set aside.
- In a large bowl, whisk together the olive oil, soy sauce, maple syrup, apple cider vinegar, garlic powder, spices, parsley flakes, and pepper. Add the tofu and toss gently to coat. Let sit for 15–20 minutes.Then, using a potato peeler or the shaving edge of a block cheese grater, carefully shave the pressed tofu into strips. Reserve leftover marinade.
- Thread the tofu onto skewers in tight folds using your hands, creating 4 to 5 inch skewers of “meat”. One block of tofu should lend 4 skewers.
- In a pan over medium heat, add a tablespoon of olive oil. Cook the skewers on each side until golden and caramelized, approximately 3 to 4 minutes per side. Use a bbq brush to coat any of the remaining marinade onto the skewers. It is easiest to flip them with a good pair of tongs.
- Whisk together the tahini, lemon juice, garlic, and salt. Add cold water, 1 tablespoon at a time, until smooth and drizzly.
- Serve the tofu on warm naan or flatbread with tahini sauce, pickled onions, parsley, and a squeeze of lemon.
Notes
- No skewers? Fold up the tofu ribbons in a small bake tray or cook the tofu as strips in the pan instead.
- Swap tahini for a nut or seed butter if you have an allergy to sesame. You can also use hummus or a yogurt-based sauce like my vegan ranch.
- Make it gluten-free by using tamari and gluten-free flatbread.
- Add extras like cucumber, tomatoes, or shredded lettuce for crunch and extra volume.