Vegan Marinated Tofu Skewers
These skewers are the kind of plant-based dish that genuinely earns a spot at the center of the table — colorful, smoky, and packed with bold flavor from every angle. The marinade does the heavy lifting here: soy sauce, sesame oil, fresh ginger, garlic, maple syrup, and a hit of sriracha come together into something deeply savory with just enough heat and sweetness to keep things interesting. Pressing the tofu first is the move that makes it all work — pulling out excess moisture means the cubes actually absorb the marinade and develop those gorgeous golden-brown char marks on the grill or under the broiler. Threaded between chunks of red and yellow bell pepper and tender zucchini rounds, each skewer is a little riot of texture and color. A reserved portion of the marinade gets brushed on during cooking, so the flavor keeps building right up until the last minute. Finished with sesame seeds and sliced scallions, they look as good as they taste. Serves 4, and they disappear fast — so you might want to make a double batch.
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
For the marinade
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp sriracha
For the skewers
- 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 tbsp neutral oil (such as avocado oil or canola oil)
- ¼ tsp salt
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for at least 15 minutes until most of the surface moisture is removed. Cut the pressed tofu into 1-inch cubes.
- 2
Whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, grated ginger, minced garlic, and sriracha in a medium bowl until combined.
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