Grilled Tofu Skewers
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
3 to 4
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Calories
165 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Grilled Tofu Skewers
Description
Grilled Tofu Skewers use extra firm tofu that is pressed to remove excess moisture, ensuring it holds together well on skewers and absorbs the marinade deeply. The marinade blends soy sauce, fresh lime juice, Dijon mustard, agave nectar or maple syrup, and a balance of cayenne, garlic, and onion powders, creating a flavorful coating that complements the tofu's mild taste. By oiling the grill grates and soaking wooden skewers to prevent burning, the tofu cubes achieve a nicely charred surface during grilling.
The skewers can be served with sauces of your choice, enhancing the experience and providing variety in taste. Because the tofu is marinated and grilled carefully, the texture becomes firm yet tender, making these skewers suitable as a plant-based protein option for meals or parties.
Soaking the tofu before pressing and the skewers if wooden ensures optimal texture and grilling results. The recipe is flexible with sauce choices and grilling equipment, including charcoal grills, with basics remaining the same.
Ingredients
- 1 (14-ounce) extra firm tofu drained, Earth Grown Organic brand
- avocado oil Simply Nature 100% brand; for oiling the grill grates
- Sauces of choice for serving
Marinade
- 2 tablespoons soy sauce Fusia brand
- 1 1/2 tablespoons lime juice freshly squeezed
- 1 1/2 tablespoons Dijon mustard Burman’s brand
- 1 1/2 tablespoons agave nectar or maple syrup
- 1 tablespoon avocado oil Simply Nature 100% brand
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
Instructions
- If using wooden skewers, soak them in warm water for 20 to 30 minutes (make sure they're completely submerged) to prevent burning. If using metal skewers, no need to soak.
- Slice the drained tofu into 4 vertical slabs. Cover them with a few paper towels or a clean dish towel. Weigh them down with your heaviest cookbook and even out the weight with a few cans of beans (or use or a heavy skillet weighed down with a few cans). Press for 15 to 30 minutes.
- Cut the tofu into cubes, not too big or small but as evenly as possible. I usually slice each vertical slab in half, vertically, so I end up with 8 slices. Then cut each of the 8 slabs into 4 or 5 cubes.
- Make the marinade. In a jar, combine the soy sauce, lime juice, mustard, agave or maple syrup, cayenne, garlic powder, and onion powder. Seal the lid, and shake vigorously to combine. Or add all the ingredients to a bowl and whisk well until spices are dissolved.
- Marinate the tofu. Transfer tofu cubes to a large reusable bag, pour on the marinade, and gently toss to coat. Marinate for at least 15 minutes at room temperature, or up to 8 hours in the fridge. Flip the bag a few times to ensure the tofu is evenly coated.
- Thread several tofu cubes onto a skewer, trying to get them evenly lined up and closely pushed together (this makes them easier to turn on the grill). Repeat with remaining tofu and skewers. Reserve the excess marinade.
- Prepare the grill. Preheat a gas grill* over medium-high heat (close the grill lid to trap the heat) for at least 10 minutes to get the grates really hot. Scrub down the hot grill with a heavy-duty grill brush to remove any gunk or drippings.
- After cleaning the grill, set a small bowl with a few tablespoons of avocado oil near the grill and oil up a wad of paper towels or a clean dish towel. Use a set of stainless steel tongs to rub the preheated grill grates with the oiled towels. Let the oil smoke for 3 to 40 seconds. Repeat this oiling process three to four times total to build up a good layer of seasoning.TIP: If you skip this step, the tofu will stick to the grill.
- Grill the tofu. As soon as you add the tofu to the grill, turn the burners directly underneath the tofu to low heat, but keep the other burners on medium-high heat. Close the lid. Open the lid every 3 ½ to 4 minutes and carefully rotate the skewers using tongs and/or a long stainless spatula. Close the lid and continue grilling, rotating every 3 ½ to 4 minutes, until grill marks are uniform, and parts of the tofu are charred, about 20 minutes total. Occasionally, after rotating the skewers, brush some reserved marinade on top of the tofu.
- Take the skewers off the grill and serve with sauces of choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 838mg | 35% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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