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Grilled skewers of tofu and vegetables served with a dip and grilled lemons.

Grilled Lemongrass Tofu Skewers

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 1 package tofu, extra firm (pressed)

Tofu Marinate

  • 1 stem lemongrass, minced
  • 2 tsp garlic, minced
  • 2 tsp shallots, minced
  • 2 tbsp maple syrup ( or sweetener of choice)
  • 1 tbsp sesame oil (optional)
  • 4-6 tsp soya sauce
  • tsp turmeric
  • ½ tsp black pepper
  • hot pepper flakes, to taste
  • sesame seeds

Kebab Ingredients

  • tomatoes, cocktail size, whole
  • mushrooms, small - medium size, whole
  • red, orange, green bell peppers, chunks
  • red onion, chunks
  • 6-8 skewers, soaked if bamboo

Instructions

  • If the skewers are bamboo, soak them in water while you prepare the recipe.

Tofu

  • Press the tofu brick (extra firm or firm) for 15 minutes between layers of paper towelling with a couple heavy cookbooks on top.

Vegetables

  • Select smallish mushrooms, cocktail size tomatoes (both left whole).
  • Cut bell peppers and onions into medium-sized chunks.

Tofu Marinade

  • Mix ingredients together in a medium bowl.
  • Cut pressed tofu into 1 - 1 ½" cubes and toss with marinade until well incorporated. Let sit for 30+ minutes.

Making the Kebabs

  • Thread the veggies and tofu on the skewers. Make a mixture of veggies and tofu or keep them all the same vegetable (all tomato, all peppers, all tofu, etc).
  • Preheat the BBQ and lightly oil the grill.
  • Grill until the veggies start to soften and the tofu is brown and crispy remembering to gently turn the skewers to all four sides.
  • Brush the marinade on the skewers a few times throughout the cooking process.
  • Serve with a green salad, on some nutty brown rice or lime-cilantro basmati rice. Drizzle with your favourite tangy sauce.

Notes

Storage - the kebabs can be made ahead of time and then grilled later in the day. Cooked kebabs are best the day they are made. However, you can serve them the next day without any loss of flavour, but the veggies will lose some texture.