Tofu is out-of-this-world delicious in this Smoky Grilled Tofu & Vegetable Skewers recipe. With an easy-to-make smoky and spicy-sweet marinade, bright and crunchie veggies, and a creamy avocado sauce, these grilled tofu skewers are a fun and delicious dinner recipe.
Unwrap tofu and rinse with fresh water. Wrap in cheesecloth or a clean dish towel and place on a plate or tray with a heavy object such as a book or skillet on top for 20 minutes.
14 ounces extra firm tofu
If cooking outside on a grill, soak wood skewers in water for about 30 minutes before adding tofu and veggies.
Marinating the tofu
Combine all ingredients for marinade in a blender or food processor. Pulse or blend until smooth.
2 each chipotle chili pepper in adobo sauce, 2 cloves garlic, 2 tablespoons lime juice, 1 teaspoon cumin, 3 tablespoons olive oil, 2 teaspoons honey, ½ teaspoon salt
When tofu is ready, slice it into ½ inch thick pieces and then into 1 inch pieces.
Place it in a container and cover with marinade. Allow it to sit for 20 minutes, turning over halfway through the time so that both sides can absorb the marinade.
Make the avocado sauce
Combine all the ingredients in a food processor and pulse to chop all the veggies. It should be thick and slightly chunky.
1 avocado, ¼ cup red onion, 2 tablespoons cilantro, 1 tablespoon lime juice, ¼ cup plain Greek yogurt, Salt and pepper to taste
Assemble the skewers
Place vegetables for the skewers in a bowl, drizzle with 1 tablespoon olive oil and toss to coat the veggies. Thread skewers alternating vegetables and tofu. Place on a baking sheet or plate while you finish making the skewers and until you are ready to cook. Drizzle the remaining marinade over the skewers and add a bit of salt and pepper to taste.
1 red bell pepper, 1 zucchini, ½ red onion, 16 cocktail potatoes, 1 tablespoon olive oil, Salt and pepper to taste, 12 wood or metal skewers
Cook on grill or grill pan
Heat up an outside grill or indoor grill pan. When hot, add the skewers and cook on all sides until vegetables are cooked and tofu is heated through about 15-20 minutes.
Serve up the skewers when ready with the creamy avocado sauce.
Cook in the oven
Preheat the oven to 425° F. When hot, place the sheet pan with skewers in the oven. Cook for 15 minutes, remove and turn over the skewers. Replace in the oven and cook for an additional 10 minutes.
Notes
Cut the Vegetables and Tofu Uniformly: This will help the skewers to cook evenly. All of the ingredients should be roughly ½ inch by 1 inch pieces.
Soak the Skewers: If using metal skewers, you will want to soak them for at least 30 minutes ahead of time to prevent them from burning on the grill. Make sure they are fully submerged in the water for the full 30 minutes before threading the tofu and veggies onto them. If you are using metal skewers you can skip the soaking step.
How to Boil the Baby Potatoes: Add the potatoes to a pot of salted water. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until you can just pierce the potatoes with a fork but they aren’t soft or mushy yet. Drain and cool before threading on the skewers.
Use Extra Firm Tofu: Other textures of tofu are likely to be too soft and may fall off or break from the skewers.
What to Do with Leftover Chipotles: Don’t know how to use up the rest of your chipotles? Simmer up a batch of Chipotle BBQ Sauce or blend up a dish of Chipotle Yogurt for an additional grilled tofu dip, or freeze extra chipotles in freezer-safe bags or an ice cube tray to use for later.