Saucy, tangy and so flavorful Grilled BBQ Tofu Vegan Kebabs are slathered in Bourbon BBQ Sauce. These vegan kebabs are simple to make and packed with late summer favorites! This recipe is vegetarian, vegan and easily gluten free. [ VIDEO on recipe card ]
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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.
Quick Guide: 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! In summary, here’s how to make these mouthwatering BBQ skewers (see recipe card for details):
- First, press the tofu so that most of the water is drained out. Then, bake the tofu at high heat. This dries the tofu out further, improving it’s ability to soak up the BBQ sauce and improve its texture.
- Second, marinate the tofu in homemade smoky BBQ sauce.
- Meanwhile, chop the vegetables into bite size pieces. Toss them in a bit of olive oil, salt and pepper, then skewer the veggies and BBQ Tofu.
- Next, grill these vegan kebabs while slathering with BBQ sauce for about 15 minutes or until charred on all sides, the veggies are tender crisp and those plump cherry tomatoes burst.
- Last, dig in!
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
Expert 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.
- These vegan kebabs can be prepared and assembled ahead and rested in the refrigerator several hours prior to grilling. The marinated BBQ tofu can be prepared a day ahead of when needed.
- For tender crisp grilled vegetables, go for about 15 minutes on the grill. If you prefer them a little more cooked, lean towards 18-20 minutes. Taste as you go find your grilled vegetable sweet spot!
- I use my homemade Smoky BBQ Sauce in this recipe, but your favorite sauce will work beautifully too!
- I love to share these vegan BBQ skewers with a stuffed baked potato. Potato salad and grilled corn on the cob make a fabulous accompaniment as well.
More Vegetarian (and Vegan) BBQ Recipes to Love
- Grilled BBQ Cauliflower Ranch Bowls
- BBQ Collard Rolls
- BBQ Chickpea Veggie Burgers
- Pulled Portobello BBQ Sandwiches
- Homemade BBQ Baked Beans
Grilled BBQ Tofu Vegetable Kebabs Recipe
Servings:15 - 16 Kebabs
Calories:69kcal
Saucy, tangy and so flavorful Grilled BBQ Tofu Vegetable Kebabs are slathered in homemade BBQ sauce. They're simple to make and packed with late summer favorites! Marinade the tofu in advance to make these kebabs a snap to pull together. This recipe is vegetarian, vegan and easily gluten free. *Plan on 3 kebabs each for adults (my hubs likes 4). See blog post for what to share these tasty kebabs with!
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
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.
Video
Notes
*A note about Gluten: My homemade BBQ sauce contains bourbon. Conflicting information remains regarding distilled spirits being okay to consume for some gluten free individuals, but may not be okay for all. Store bought gluten free BBQ can be used if desired.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 69kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 202mg | Fiber: 1g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 18.5mg | Calcium: 45mg | Iron: 0.7mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
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!
Love this Tracy! I’m so into tofu lately. And that BBQ sauce!! Why have I not tried that before?! It’s exactly what I’ve been missing all summer. Tried a bottled BBQ sauce recently and was so disappointed. There is nothing like homemade and I love all your ingredients. I imagine it’s wonderful with the veggies and tofu.
As I look out my window at the gray skies and rain soaked lawn, and look back at my screen at this lovely post – I’m happy to see that you are still hanging on to this gorgeous season, my friend! Delicious! xo
I’d love some rain Annie! Send it my way, please! xo
I agree that BBQ sauce and summer go hand in hand. Especially when it’s slathered on kebabs. So much deliciousness going on here, Traci!
Slather it on everything I say! I love it so much too Sarah!
Sadly, I never know what to do with tofu.. But this recipe gives me hope because (1) there is bbq sauce (dah!) and I am always in for any excuse to fire up the grill, especially for such a yummy and healthy dinner.
Cheers my dear friend!
Right – dah! LOL – I’m so with you. When we’re together I’ll whip up some tofu for us, Ayse! xo
What a great use of tofu Traci! Nothing beats kebabs for summer grilling. And BBQ sauce is a summer staple around here. I’ll be holding on to summer until the bitter end!
I love BBQ too Mary Ann… always trying to explore new ways to enjoy it. I especially love it as a dipping sauce – lol!
This is such a great way to serve tofu, Traci. BBQ sauce gives the tofu and veggies so much flavor. Perfect easy dinner. I would serve this over basmati rice or orzo perhaps. It’s still really hot here so perfect for grilling these up. Love healthy dinners like this!
Isn’t sauce everything, Geraldine? And BBQ even better. I love it too! It’s late September and the grill is still going… :D
Leave it to you to come up with a creative way to cook tofu! My grill is always ready for action. There can be 1-2 feet of snow on the ground and I’ve got a path shoveled to the grill! Food just tastes better grilled, there’s less clean up and I especially like grilling fish as it won’t leave that aromatic smell in the house. I can just taste these kebabs with your bourbon bbq sauce which is in itself a great recipe. Enjoy the grilling!
Hahaha… good then this is a year round recipe for you with seasonal veggies. I’m thinking BBQ pumpkin? IDK. I hope your remodel is going smoothly. I’m sure you’re getting creative with ways to still cook!
OMG love these and even more I love that you’re hanging onto summer. I make veggie kebabs all the time. Not sure why I never added tofu before. Duh! Definitely gonna try these before Summer is over! Yahoo!
Haha Duh! I know, right? I love tofu, so it’s a natural fit for the grill – esp. BBQ – drooool!