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A hand holding up a serving of tofu skewers in a warm naan.

Tofu Skewers

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These delicious tofu skewers with tahini, pickled onions, and herbs are nourishing and explosively delicious.
Course Main Course
Cuisine Middle Eastern
Keyword marinated tofu, plant based meat alternative, tofu meat, tofu naan, tofu pita, tofu skewers, vegan meat alternative, vegan meat replacement, vegan skewers
Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 20 minutes
Total Time 40 minutes
Servings 4
Calories 721.8
Author carleigh

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
  • Cutting board
  • Sharp knife

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

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.

Nutrition

Calories: 721.8kcal | Carbohydrates: 84.1g | Protein: 24.2g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 10.4g | Sodium: 1949.8mg | Potassium: 263.7mg | Fiber: 5.4g | Sugar: 16.5g | Vitamin A: 110IU | Vitamin C: 21.3mg | Calcium: 273.5mg | Iron: 3mg