Grilled Tofu Skewers

How to Make Grilled Tofu Skewers

1. 1

   Step 1: Press and cube the tofu

   Remove the tofu from its package, drain, and press for at least 10–15 minutes to remove excess water (wrap in towels and place a weighted cutting board on top). Once pressed, cut the block into 1-inch cubes so they hold together on skewers and absorb the marinade evenly.

   For this step

   • 14 ozExtra-firm tofu
   
2. 2

   Step 2: Whisk together the marinade and soak tofu

   In a bowl, whisk olive oil, soy sauce, maple syrup, rice vinegar, minced garlic, and smoked paprika until combined. Place the tofu cubes in a shallow dish or resealable bag, pour the marinade over them, gently toss to coat, and refrigerate for at least 30 minutes (up to 3 hours) to let flavors penetrate.

   For this step

   • 2 tbspOlive oil
   • 3 tbspSoy sauce (or tamari)
   • 2 tbspMaple syrup
   • 1 tbspRice vinegar
   • 2 clovesMinced garlic
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Prep vegetables and skewers

   While the tofu marinates, cut the bell pepper and red onion into pieces similar in size to the tofu cubes so they thread and cook evenly. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning during grilling.

   For this step

   • 1 mediumBell pepper
   • 1 mediumRed onion
   • 8 skewersWooden skewers
   
4. 4

   Step 4: Assemble the skewers

   Thread tofu cubes and vegetables onto the skewers, alternating pieces and leaving a little space between items for even heat. Reserve any leftover marinade for brushing while grilling and arrange finished skewers on a platter ready for the grill.
   
5. 5

   Step 5: Grill until charred and heated through

   Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the skewers 10–12 minutes, turning every 2–3 minutes and brushing with reserved marinade, until the tofu has golden edges and vegetables are tender-crisp with char marks.
   
6. 6

   Step 6: Rest and serve

   Let the skewers rest for a couple of minutes off the heat so juices settle, then serve warm. These are great with a squeeze of lemon, extra soy or chili sauce on the side, and store well refrigerated for up to 3 days.

1. Remove the tofu from its package, drain, and press for at least 10–15 minutes to remove excess water (wrap in towels and place a weighted cutting board on top). Once pressed, cut the block into 1-inch cubes so they hold together on skewers and absorb the marinade evenly.
2. In a bowl, whisk olive oil, soy sauce, maple syrup, rice vinegar, minced garlic, and smoked paprika until combined. Place the tofu cubes in a shallow dish or resealable bag, pour the marinade over them, gently toss to coat, and refrigerate for at least 30 minutes (up to 3 hours) to let flavors penetrate.
3. While the tofu marinates, cut the bell pepper and red onion into pieces similar in size to the tofu cubes so they thread and cook evenly. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning during grilling.
4. Thread tofu cubes and vegetables onto the skewers, alternating pieces and leaving a little space between items for even heat. Reserve any leftover marinade for brushing while grilling and arrange finished skewers on a platter ready for the grill.
5. Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the skewers 10–12 minutes, turning every 2–3 minutes and brushing with reserved marinade, until the tofu has golden edges and vegetables are tender-crisp with char marks.
6. Let the skewers rest for a couple of minutes off the heat so juices settle, then serve warm. These are great with a squeeze of lemon, extra soy or chili sauce on the side, and store well refrigerated for up to 3 days.