Grilled Tofu Kebabs with peanut sauce
Today is ‘World Tofu Day’ and we wanted to share these vegan grilled tofu & veggie kebabs with you. Trust us, they are super simple to make up, and delicious when dipped in a vegan peanut sauce! Enjoy…

Ingredients you’ll need:

For the Kebabs:

1/3 cup soy sauce

3 tbsp sesame oil

1 tbsp coconut sugar

1 tbsp rice vinegar

1 tsp sriracha

1/2 tsp powdered ginger

1/2 tsp powdered garlic

1 14-oz package extra firm tofu, sliced into 1-inch cubes (make sure it’s drained and pressed dry)

1-2 zucchini/yellow squash, sliced into ½ inch rounds

16 oz cremini mushrooms, stems removed

1 red onion

FOR THE PEANUT SAUCE:

1/3 cup peanut butter

3 tbsp coconut milk

2 tbsp soy sauce

1 tbsp rice vinegar

2 tsp coconut sugar

1/2 tbsp sriracha

¼ tsp powdered ginger

¼ tsp powdered garlic

1/4 cup chopped peanuts (optional)

INSTRUCTIONS

Get the tofu from packaging, then drain / press dry with paper towel. Make sure you remove as much moisture as possible.

Grab a mixing bowl, and whisk together the soy sauce, sesame oil, coconut sugar, rice vinegar, sriracha, ginger and garlic.

Pour ? of the marinade over the tofu in a bowl. Toss gently and let marinate for 1 hour, stirring every 10-15 minutes to make sure it’s well coated.

Prep your vegetables. When tofu is ready, thread the tofu squares and vegetables onto skewers. Brush with remaining 1/3 of the marinade, making sure the vegetables are well coated. Make sure you save the leftover marinade from the tofu.

Set your grill to medium and grill kebabs for 4-6 minutes on each side, until browned and crispy. Then brush with remaining marinade 1-2 times while on the grill, and brush with any remaining marinade when you remove from grill.

Meanwhile, you can start the peanut sauce by whisking all of the ingredients together.

Serve the tofu and vegetable skewers with peanut sauce and fresh cilantro.

Extra 

Tofu: it’s important to use extra firm tofu here, otherwise it may fall apart on the grill. To prep your tofu for grilling, be sure to drain well and pat completely dry using a bit of pressure to remove as much moisture as possible from the tofu.

Soy Sauce OR Tamari: We used soy sauce, but you can go extra healthy and use tamari (it’s essentially gluten free soy sauce)

Coconut milk: we use canned, full fat coconut milk to add richness and flavor to our peanut sauce, but if you don’t have any, you can sub with an equal quantity of water.

Length of marinade: 1 hour but to be honest, the longer you marinade for, the more flavor will penetrate the tofu and veggies. Overnight if you can, for maximum flavour!

*Don’t forget to SOAK the skewers! No one wants them catching fire right?

Filed under: kebabs, tofu, vegan, vegan recipes, World Tofu Day