CTV Recipes
Search Recipes
Tofu skewers
A delicious summer bbq recipe for lemon garlic tofu skewers with charred summer vegetables. The tofu is marinated in a lemon dijon garlic sauce for full flavour, and cooked until lightly charred with a crisp exterior and chewy interior. A must-have summer recipe for bbq night!
YIELDS
4
TO
5
Ingredients
Marinade
- 1 garlic clove
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoons black pepper
- 1/3 cup olive oil
Tofu Skewers
- 1 block extra firm tofu
- 1 red bell pepper
- 1 zucchini
- 2 small red onions
- 2 tablespoons parsley
Directions
Marinade
- In a small bowl whisk together the garlic, dijon, apple cider vinegar, lemon juice, maple syrup, dried oregano, salt and pepper.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. (Alternatively, combine everything in a jar with a lid and shake to combine or place all ingredients in a small blender and blitz to combine). Set aside.
Tofu Skewers
- Add the tofu cubes to a ziplock bag, or bowl, and toss with the marinade. Place in the fridge and marinate for one hour, or overnight.
- Preheat the oven to 400° F (200° C) and line a large baking sheet with parchment paper. Transfer the marinated tofu cubes to the parchment paper, spreading them out so they don’t cluster together. (Keep the remaining dressing from the marinade). Bake for 25 minutes, flipping halfway through, until the tofu is slightly crisp. Allow to cool slightly.
- Thread the tofu, alternating with peppers, zucchini, and onions onto each skewer (about three pieces of each per kebab). Brush the skewers with the reserved marinade all over.
- Place the skewers back on the baking tray and cook until the veggies are al-dente and the tofu is crisp about 15 minutes. Alternatively, use an outdoor grill on medium-high heat and brush the grill grates with oil to prevent sticking. Place the tofu kebabs on the grill. Cook until the tofu is lightly charred and the vegetables are also lightly charred and al-dente, 15 minutes. Turn occasionally so each side is cooked.
- During the final one to two minutes, brush the tofu skewers with more marinade, turning to coat on all sides. Transfer to a platter, brush with any remaining marinade and sprinkle with fresh parsley. Serve and enjoy!
