Tofu and Miso-Glazed Vegetable Kabobs (Vegan)

How to Make Tofu and Miso-Glazed Vegetable Kabobs (Vegan)

1. 1

   Step 1: Press and cube the tofu

   Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy pan or a stack of cans on top to press out excess water for 15–20 minutes. Unwrap, pat dry, and cut into 1-inch cubes so they grill evenly.

   For this step

   • 14 ozFirm tofu (about 14 oz / 400 g)
   
2. 2

   Step 2: Whisk the miso glaze and marinate

   In a medium bowl, whisk together the white miso, maple syrup, tamari, toasted sesame oil, and minced garlic until smooth. Reserve about one-third of the glaze for finishing, then toss the cubed tofu with half of the remaining glaze and let it sit while you prep the vegetables (at least 15 minutes) so the tofu absorbs flavor.

   For this step

   • 3 tbspWhite (shiro) miso paste
   • 2 tbspPure maple syrup
   • 2 tbspTamari (or soy sauce)
   • 1 tbspToasted sesame oil
   • 2 clovesGarlic, minced (about 2 cloves)
   
3. 3

   Step 3: Cut vegetables and assemble skewers

   Cut the bell pepper, zucchini, red onion, and mushrooms into uniform pieces and place in a bowl. Toss the vegetables with the neutral oil and kosher salt to coat, then thread tofu and vegetables onto soaked wooden or metal skewers, alternating ingredients and leaving a little space between pieces for even heat.

   For this step

   • 4 cupsAssorted vegetables (red bell pepper, zucchini, red onion, cremini mushrooms), cut into 1–1½" pieces
   • 1 tbspNeutral oil for tossing (canola or avocado)
   • 1/2 tspKosher salt
   
4. 4

   Step 4: Grill and baste until charred

   Heat the grill to medium-high and oil the grates to prevent sticking. Grill the kabobs for 10–12 minutes, turning every 3–4 minutes and brushing with the reserved glaze each time you turn, until edges are nicely charred and vegetables are tender-crisp.
   
5. 5

   Step 5: Rest, garnish, and serve

   Transfer kabobs to a platter and let rest for 3–5 minutes so the glaze sets slightly. Sprinkle with toasted sesame seeds and serve warm alongside rice, greens, or a wedge of lemon for brightness.

   For this step

   • 1 tbspToasted sesame seeds (for garnish)

1. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy pan or a stack of cans on top to press out excess water for 15–20 minutes. Unwrap, pat dry, and cut into 1-inch cubes so they grill evenly.
2. In a medium bowl, whisk together the white miso, maple syrup, tamari, toasted sesame oil, and minced garlic until smooth. Reserve about one-third of the glaze for finishing, then toss the cubed tofu with half of the remaining glaze and let it sit while you prep the vegetables (at least 15 minutes) so the tofu absorbs flavor.
3. Cut the bell pepper, zucchini, red onion, and mushrooms into uniform pieces and place in a bowl. Toss the vegetables with the neutral oil and kosher salt to coat, then thread tofu and vegetables onto soaked wooden or metal skewers, alternating ingredients and leaving a little space between pieces for even heat.
4. Heat the grill to medium-high and oil the grates to prevent sticking. Grill the kabobs for 10–12 minutes, turning every 3–4 minutes and brushing with the reserved glaze each time you turn, until edges are nicely charred and vegetables are tender-crisp.
5. Transfer kabobs to a platter and let rest for 3–5 minutes so the glaze sets slightly. Sprinkle with toasted sesame seeds and serve warm alongside rice, greens, or a wedge of lemon for brightness.