Fire up the grill, these are the yummiest BBQ Tofu Skewers! These tofu kebabs are sweet, tangy, and smokey. The grilled veggies add a little crunch to the skewers and they retain some of that smokey bbq flavor.

BBQ Tofu Skewers [Vegan]

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Cooking Time



For the Tofu:

  • 17.6 ounces firm tofu
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 cup barbecue sauce (sweet and tangy is best)

For the Skewers:

  • 1 zucchini
  • 1 red pepper
  • 10 cremini mushrooms


  1. If using wooden skewers, start by soaking them in water while you prepare the rest of the recipe.
  2. It's best if you can press your tofu for at least 20 minutes or buy already pressed tofu. If pressing yourself, wrap the tofu in a towel and set something with some weight on it for 20 minutes to remove the excess water.
  3. Once pressed, cut the tofu into roughly 1-inch cubes. Place in a bowl and toss the tofu in the paprika, garlic powder, and chili powder. Then add in the barbecue sauce and toss until the tofu is completely covered. Place a towel over the bowl and put in the fridge for at least 1 hour.
  4. While the tofu is marinating, cut the pepper and zucchini into the desired size for the skewers. I left the mushrooms whole, but that's a personal choice.
  5. After the 1 hour mark, start assembling the skewers. Evenly distribute the tofu, pepper, zucchini, and mushrooms on the skewers. You should have 8-10 skewers (depending on how full you made them). Start up the bbq. Medium-high heat should do the trick.
  6. Place the skewers on a baking sheet and drizzle or brush some olive oil on them before placing on the bbq.
  7. The cooking time will depend on your bbq and its heat/space. Mine took roughly 5 minutes per side to brown up, but your grill could take more or less time, so keep an eye on them. When done, garnish with lime and green onions.


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