Vegan BBQ Tofu Skewers
Smoky, sticky, and loaded with color, these skewers are the kind of plant-based cookout food that makes everyone at the grill stop and ask what you're making. Extra-firm tofu gets pressed until dry, which is the key move — it lets the cubes soak up the homemade BBQ sauce and develop those deeply browned, slightly charred edges that make each bite genuinely satisfying. The sauce itself comes together in under ten minutes from pantry staples like ketchup, maple syrup, tamari, smoked paprika, and apple cider vinegar, so you know exactly what's in it and there's no guessing about hidden animal-derived ingredients. Red and yellow bell peppers, zucchini, and red onion round out the skewers with sweetness and a little bite, and they char up beautifully alongside the tofu. The whole recipe serves four, making it a solid choice for a backyard dinner or a casual weeknight meal that doesn't feel like a compromise. A squeeze of lime and a scatter of fresh cilantro at the end brighten everything up and tie the smoky flavors together perfectly.
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Learn more →Ingredients
4 servings
For the skewers
- 1 block (14 oz) extra-firm tofu
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch rounds
- 1 red onion, cut into 1-inch chunks
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the BBQ sauce
- 1 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp tamari
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy pan or cutting board on top, for 20–30 minutes until the surface feels dry to the touch. Cut the pressed tofu into 1-inch cubes.
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