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A bowl of tofu and veggies on skewers
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Smoky Grilled Tofu & Vegetable Skewers

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.
Cook Time 20 minutes
Press and Marinate 40 minutes
Total Time 1 hour
Servings 4 people
Calories 342kcal

Ingredients

Spicy Chipotle Marinade

  • 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 or agave
  • ½ teaspoon salt

Creamy Avocado Sauce

  • 1 avocado
  • ¼ cup red onion
  • 2 tablespoons cilantro
  • 1 tablespoon lime juice
  • ¼ cup plain Greek yogurt
  • Salt and pepper to taste

Tofu Vegetable Skewers

  • 14 ounces extra firm tofu
  • 1 red bell pepper deseeded and cut into large diced pieces (about 1 inch)
  • 1 zucchini cut into 1 inch pieces half circles
  • ½ red onion cut into large diced pieces (about 1 inch)
  • 16 cocktail potatoes boiled (about 2 cups)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 12 wood or metal skewers

Instructions

Press the tofu and soak the skewers

  • 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.

Nutrition

Calories: 342kcal | Carbohydrates: 24g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 819mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1491IU | Vitamin C: 61mg | Calcium: 73mg | Iron: 3mg
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