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Best Flavor-Packed Tofu, Tomato, and Zucchini Kebabs

tofu zucchini kebabs - featured image
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These quick and easy tofu kebabs are marinated in a savory-sweet sauce, then grilled to perfection with cherry tomatoes and zucchini. A crowd-pleasing plant-based meal that’s perfect for summer cookouts or weeknight dinners.

Ingredients

Scale
  • 14 oz extra-firm tofu, pressed and drained
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon rice vinegar
  • 1 medium zucchini (about 8 oz), sliced into ½-inch rounds
  • 1 pint cherry tomatoes
  • ½ red onion, cut into 1-inch chunks (optional)
  • Fresh lemon wedges (for serving)
  • Fresh herbs, chopped (parsley, basil, or mint, for serving)
  • Yogurt dipping sauce: ½ cup plain Greek yogurt, 1 tablespoon lemon juice, pinch of salt, chopped dill (optional)

Instructions

  1. Press the tofu: Remove tofu from package and drain. Wrap in a clean kitchen towel or paper towels, place on a plate, and put something heavy on top (e.g., cast iron skillet). Let sit for at least 20 minutes.
  2. Make the marinade: In a large bowl, whisk together soy sauce, olive oil, maple syrup, minced garlic, smoked paprika, black pepper, and rice vinegar. Taste and adjust if needed.
  3. Cube the tofu: Cut pressed tofu into 1-inch cubes. Add to the bowl with marinade and gently stir to coat. Let marinate for at least 15 minutes, stirring once halfway through.
  4. Prep the vegetables: Slice zucchini into ½-inch rounds (cut large rounds in half). Keep cherry tomatoes whole. Cut red onion into 1-inch chunks and separate layers.
  5. Assemble the skewers: Thread ingredients onto skewers in a repeating pattern: tofu, zucchini, tomato, onion (if using). Leave small gaps between pieces. Use two parallel skewers per kebab for easier flipping.
  6. Preheat cooking surface: Preheat grill to medium-high heat (about 400°F) or heat a cast iron skillet over medium-high heat for 3-4 minutes. Lightly oil the grates or pan.
  7. Grill the kebabs: Place skewers on hot grill or pan. Cook undisturbed for 3-4 minutes, then flip. Cook another 3-4 minutes until tomatoes are blistered, zucchini has grill marks, and tofu is golden brown with crispy edges (total 8-10 minutes).
  8. Rest and serve: Transfer skewers to a platter, let rest 2 minutes. Squeeze fresh lemon juice over top and sprinkle with fresh herbs. Serve hot or at room temperature.

Notes

Do not skip pressing the tofu for at least 20 minutes to remove excess water. Cut all ingredients to uniform size for even cooking. Oil the grill grates, not the food, to prevent flare-ups. Let skewers rest for 2 minutes before serving. For oven-roasted version, bake at 425°F for 15-18 minutes, flipping halfway. For air fryer, cook at 375°F for 10-12 minutes, flipping once.

Nutrition

Keywords: tofu kebabs, grilled tofu, vegetable skewers, summer grilling, plant-based, vegan, gluten-free option

Find it online: https://chloeplate.com/best-flavor-packed-tofu-tomato-and-zucchini-kebabs/