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[slide-anything id="6097"]
Lunch & DinnerSide Dishes

BBQ Tofu Skewers

by Gina Fontana March 15, 2019
written by Gina Fontana March 15, 2019
Jump to Recipe


This post is a guest post from Ben Smith, a former semi-pro cyclist and a big eater. Now he is just a big eater. He writes about barbecue (mostly) for lazy chefs at The Online Grill. 

BBQ tofu skewers

Being vegan at a barbecue can be testing. Beyond salads and sometimes dull veggie burgers, it can be difficult to think up meat-free options that are both filling and fun. Enter these tofu BBQ skewers. Not only are they meat-free, but they’re delicious and filling. They are a great alternative to their chicken counterparts. Now before you click away, I know what you’re thinking: “Tofu? Really?”. But hear me out. I think tofu gets a bad rap, and unfairly. A lot of people think it’s a wet, mushy, bland mess. But the truth is there are a whole variety of ways to prepare it, all with their own distinct tastes and textures.

BBQ Tofu SkewersIf you think of tofu as a bland blob, then I’d wager that you haven’t had it prepared properly. And hopefully this recipe today will be the one to change your mind. If you can get the preparation right, then you’re well on your way to making a legitimate, delicious meat substitute.

BBQ Tofu Skewers

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For me, tofu is at its best when it achieves a meat-like texture and shape. Sometimes you can get this on top of sushi to replace fish, or even as tofu bites that you then dip in a sauce. Today though, I want to achieve this meat-like feel with these tofu skewers, paired with a beautiful peanut dipping sauce. Tofu is quite an absorbent food, arguably more so than meat, so you can give it a very quick marinate before searing it. It’ll lock in the flavor of your marinade while also having a crisp surface and crunch to it.

BBQ tofu skewers

I tend to have this recipe as either an appetizer or snack with some drink. However if you do want to to have it as meal then I recommend trying it with some flavored rice or with hummus.

BBQ tofu skewers

If you enjoy these skewers and are looking for other gluten-free, vegan BBQ ideas then check out my roundup of vegan, gluten-free BBQ recipe ideas here. Anyway, enough talking – let’s get into it!

Continue to Content
BBQ tofu skewers

BBQ Tofu Skewers

Yield: 4 skewers
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 block firm tofu
  • 1/2 inch ginger, grated
  • 2 cloves garlic, minced
  • 3 tbsp gluten-free soy sauce/tamari
  • 1/2 tbsp sesame oil
  • 1/2 tbsp brown sugar
  • 1/2 tbsp sesame seeds
  • 1 tsp sriracha sauce
  • 2 tbsp oil for frying

For the sauce

  • 1/2 cup peanut butter
  • 2 tbsp brown sugar
  • 2 tbsp gluten-free soy sauce/tamari
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 cup water

Instructions

  1. Start by making the marinade. Do this by combining the soy sauce, sriracha, sesame seeds, garlic and sesame oil in a small bowl. Once combined, transfer to a ziploc or freezer bag
  2. Cut your tofu into 12 evenly sized pieces. Put the pieces in the ziploc/freezer bag. Zip or close it tightly and put to one side
  3. Now onto the sauce. In a small saucepan, add the peanut butter, soy sauce, brown sugar, rice vinegar, water and sesame oil. Put over a low heat while stirring, and bring to a simmer. Keep stirring until combined thoroughly. Remove from heat
  4. Now onto the fun stuff. Heat up a frying pan with a little bit of oil over a high heat. Remove the tofu from the ziploc/freezer bags and add to pan. Sear on both sides and remove from heat
  5. Pierce 2-3 pieces of tofu on each skewer. Serve up with your choice of sesame seeds, onions, lettuce, or even rice

Notes

About the Author:

Ben is a former semi-pro cyclist and a big eater. Now he is just a big eater. He writes about barbecue (mostly) for lazy chefs at The Online Grill.

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Category: Main Course
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5 comments

Empire April 11, 2019 - 5:51 am

Grill marks really do make everything look better. Can’t wait to try these out!

Reply
HealthyLittleVittles April 11, 2019 - 8:17 am

Enjoy! Perfect for summer ☀️

Reply
Varun Sharma April 25, 2020 - 1:46 am

Delicious, easy and quick!

Reply
Gina Fontana April 25, 2020 - 7:21 am

So glad you like them, thanks for commenting! 🙂

Reply
Elliott January 18, 2021 - 10:50 pm

The Tofu Skewers BBQ is great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
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2 bananas, ripe and smashed with a fork
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1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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