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Vegan Grilled Lemon-Herb Tofu Skewers

Vegan Grilled Lemon-Herb Tofu Skewers with Corn & Tomato Salad

Bright lemon, garlicky Dijon, and herby tofu cubes charred just right — pair that with a crisp corn & tomato salad and you have a perfect summer meal that’s 100% vegan and totally crowd-friendly.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: DINNER
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

  • Lemon-Dijon Marinade
  • 1 garlic clove finely chopped
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp dried oregano plus extra for sprinkling
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1/3 cup olive oil
  • Tofu Skewers & Veggies
  • 1 block extra-firm tofu 14 oz
  • 1 red pepper cut into chunks
  • 1 zucchini sliced into thick rounds or half-moons
  • 2 small red onions quartered into wedges
  • 2 tbsp parsley finely chopped (for sprinkling)
  • Optional: Serve with a Corn & Tomato Salad fresh corn, halved cherry tomatoes, lime juice, chopped cilantro, salt, pepper, olive oil

Equipment

  • Baking sheet lined with parchment paper
  • Ziplock bag or shallow bowl for marinating
  • Skewers (metal or soaked wooden skewers)
  • Large oven-proof tray or grill
  • Small bowl to whisk the marinade (or jar with lid)
  • Tongs and a basting brush

Method
 

  1. Make the marinade
  2. Whisk garlic, Dijon, apple cider vinegar, lemon juice, maple syrup, oregano, salt, and pepper in a bowl. Drizzle in olive oil while whisking until the dressing emulsifies. Alternatively, combine everything in a jar and shake. Bold tip: Save some marinade for basting later.
  3. Press & slice the tofu
  4. Press the tofu with paper towels and a heavy pan for 10–15 minutes to remove excess water. Slice into 1-inch cubes (about 1" x ½" shape works well for even cooking). Place cubes into a ziplock bag or bowl and toss with the marinade. Marinate at least 1 hour, or overnight for deeper flavor.
  5. Roast the tofu (first pass)
  6. Preheat oven to 400°F / 200°C. Spread marinated tofu on a parchment-lined sheet so pieces don’t touch. Keep the remaining marinade. Bake 25 minutes, flipping halfway, until edges look slightly crisp. Let cool slightly.
  7. Assemble the skewers
  8. Thread tofu alternating with red pepper, zucchini, and red onion onto each skewer (aim for about 3 tofu pieces + veggies per kebab). Brush the assembled skewers with reserved marinade.
  9. Finish on grill or in oven
  10. Oven method: Place skewers on a tray and roast about 15 minutes until veggies reach al dente and tofu crisps.
  11. Grill method: Oil the grates, grill skewers over medium-high heat about 15 minutes, turning occasionally until the tofu and veggies get light char and grill marks. During the last 1–2 minutes, brush more marinade on all sides.
  12. Serve & garnish
  13. Transfer to a platter, brush any remaining marinade over top, and sprinkle with chopped parsley. Serve alongside the corn & tomato salad for a full plate.
  14. Corn & Tomato Salad
  15. Fresh corn kernels (from 2 ears)
  16. 1 cup halved cherry tomatoes
  17. 1 tbsp lime juice
  18. 1 tbsp olive oil
  19. Salt & pepper to taste
  20. Chopped cilantro
  21. Toss everything and serve chilled. The salad adds sweetness and acidity — perfect match for the lemon-herb tofu.

Notes

Nutrition (approx. per kebab)

  • Calories: 183 kcal
  • Carbohydrates: 10 g
  • Protein: 6 g
  • Fat: 14 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Sodium: 297 mg
    (Nutrition comes from the recipe breakdown — tweak portions or toppings as needed.)