Saucy, tangy and so flavorful Grilled BBQ Tofu Vegan Kebabs are slathered in mouthwatering BBQ sauce then grilled to perfection. These vegan kebabs feature marinated tofu, plump cherry tomatoes, tender zucchini, and sweet bell pepper. Share with a side of corn on the cob and dinner is ready! This recipe is vegetarian, vegan and easily gluten free. [ watch the recipe VIDEO on recipe card ]
A Weakness for BBQ
I have a weakness for BBQ. I’m particularly fond of sturdy veggies that can be grilled and slathered with homemade BBQ sauce. Whippin’ up a double batch of that sauce and freezing the rest for whenever the mood strikes means it’s almost always stocked in the freezer.
BBQ sauce is a quintessential summertime staple!
And for good reason. It’s a perfect partner for grilled vegetables and it makes a mean marinade for these vegetarian and vegan BBQ tofu kebabs.
At a Glance: How to Make Grilled BBQ Tofu Vegetable Kebabs
Easy to pull together, these grilled vegan kebabs are a perfect solution for vegans and vegetarians to whip out at BBQs with friends and family where meat is generally center of attention. People will be swooning over your delicious tofu kebabs!
- First, press then, bake the tofu. This dries the tofu out further, improving it’s ability to soak up the BBQ sauce and improves its texture.
- Second, marinate the tofu in BBQ sauce.
- Next, chop the vegetables into bite size pieces. Toss them in a bit of olive oil, salt and pepper, then skewer the veggies and tofu.
- Last, grill the kebabs while slathering with BBQ sauce.
Make Ahead!! The tofu can be marinated up to 24 hours in advance and the kebabs can be assembled several hours prior to grilling.
What to Serve with BBQ Tofu Skewers
With the abundance of fresh summer produce, there are many delicious sides that pair easily with these saucy vegetarian bbq skewers. From fresh crunchy salads to chunky potato salads, slaw and fresh corn on the cob, choose your favorite and go with it! Here are a few ideas:
- BBQ Vegetarian (& Vegan) Baked Beans
- Cucumber Tomato and Onion Salad
- Texas Potato Salad
- Broccolini Slaw with Raisins and Walnuts
- Strawberry Goat Cheese Salad
- Carrot Salad with Raisins and Pineapple
- Black Eyed Pea Salad
- Green Olive and Egg Potato Salad
- Sweet Pea Salad
- Lemon-Dijon Asparagus and Pea Macaroni Salad
Traci’s Tips
- Bamboo or metal skewers? I like bamboo and can get about two uses out of each skewer (they compost easily). The veggies adhere to the skewer better than with metal where they tend to slip easier. If using bamboo, be sure to soak the skewers in water before slipping the veggies and tofu on the skewer.
- I use my homemade Smoky BBQ Sauce in this recipe, but your favorite sauce will work beautifully too!
Grilled BBQ Tofu Vegetable Kebabs
Ingredients
For the Tofu:
- 14 oz (395g) Firm Tofu I like Wildwood, not extra firm - it makes a difference.
- 1/2 C (105g) Smoky Bourbon BBQ Sauce *see note (homemade or store bought)
For the Vegetables:
- 1 Pint (435g) Cherry Tomatoes
- 8oz (250g) Zucchini about one large
- 6oz (170g) Crimini Mushrooms
- 1/2 (155g) Red Bell Pepper large
- 1/2 (155g) Green Bell Pepper large
- 1/2 (175g) Purple Onion large
- 2 Tbs Olive Oil
- 1/2 tsp Fine Sea Salt
- Fresh Ground Pepper
Instructions
For the Tofu (prep ahead if desired):
- Since tofu is packaged in water, we need press the water out of it to make room for flavor. To press tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.
- Preheat the oven to 425F (218C). Line a sheet pan with silpat or parchment paper. Cut the tofu into 1/2" (1.27cm) cubes - 32 pieces. Arrange the tofu on the sheet pan in one layer. Bake for 20-22 minutes. The tofu should be slightly golden yet still soft.
- Transfer the warm tofu to a medium mixing bowl and pour the BBQ sauce over it then give it a good stir. Cover and let marinate for at least 30 minutes or up to eight hours. Set aside.
For the Vegetables:
- If using bamboo skewers, soak them in water while you prepare the veggies. Cut the veggies into bite size pieces and place in a large mixing bowl. Drizzle the olive oil over the veggies then season with salt and pepper. Toss the veggies together so that they're coated in oil.
- Preheat the grill or grill pan to between 400-450F (204-232C). Skewer the veggies and tofu while reserving the leftover BBQ sauce. Place the kebabs on the grill and grill for about 15-20 minutes total (15 = more tender crisp / 20 = softer, throughly cooked), slathering with more BBQ sauce and making 1/4 turns every four to five minutes so that the veggies and tofu are equally cooked on all sides. Charring is good!
- Serve as soon as they come off they grill. They tend to cool quickly. If needed, keep the kebabs warm for a few minutes after fully cooked still on the grill but with the grill turned off.
- For leftovers, store in the refrigerator for up to three days in a covered container. This recipe does not freeze well.
This was delicious. I live in a small town and after going to three grocery stores I finally gave up and bought extra firm tofu because it was either that or dessert tofu. I opted not to press out excess moisture because it was already so firm. The tofu was a little chewy but with your bbq sauce it was delicious and everyone enjoyed it.
Super pleased the extra firm tofu worked out, Anita! So excited everyone enjoyed the kebabs! 🙌🏻
Made these for a summer BBQ party. I followed the recipe exactly, and they were absolutely delicious. Thank you for sharing your recipe and linking the fantastic BBQ sauce.
You got it Rae! So happy to receive your note ❤️
I’m not a vegetarian nor a cook- this turned out great none the less. Thank you. A bit of a time finding all the ingredients, hoping I can use them again :)
Hi Susan! Thank you for your note and giving the kebabs a go… SO excited you enjoyed it!!
Loved the flavour of your BBQ sauce. I didn’t get around to making the veggies but the tofu was really good. I didn’t have apple sauce and it was still great. I tossed the sauce and tofu in a casserole dish and baked it until the sauce thickened. Excellent with rice, salad and sautéed peppers/onion.
Hi Joan! Thank you for your note and giving the tofu and BBQ sauce a go! Baked with rice, salad and sauteed peppers/onion is a winner!
I made this on my smoker and used store bought bbq. Another win! I made rice with it expecting leftovers but there weren’t any..
YUM! Thank you for your tip on the smoker John… I bet they tasted amazing!
Wow these look great! I am always looking for new vegetarian recipes to try, I love the tofu bbq style!
Hi Ali! Thank you for your note. LMK if you give em’ a go!