BBQ Tofu Veggie Skewers
on Aug 25, 2022, Updated May 27, 2026
This post may contain affiliate links. Please read our disclosure policy.
For these bbq tofu veggie kebabs, I quickly marinate cubes of tofu in a mix of pantry spices and olive oil. Then I thread them onto skewers with zucchini, yellow squash, bell peppers and red onions. In the last few minutes on the grill, I brush them with barbecue sauce. This is an easy vegan main dish perfect for summer grilling season.
Table of Contents
Why You Need This Recipe
Store-bought barbecue sauce and pantry spices make it easy to get bold flavor. I love a recipe that doesn’t take much effort for big results. Tofu is just the blank canvas for that. I use a similar strategy when I make these grilled tofu shawarma kabobs.
This is a veggie-packed recipe. I’m a big fan of grilled vegetable skewers because they all cook in the same amount of time, getting those smoky, charred edges.
It’s a vegan grilling recipe. When you’re cooking for a crowd, it helps to have food that ticks the boxes for different dietary preferences. These kebabs are simple enough to include with everything else you’re planning to grill.
The Ingredients
This is what you need:
- Tofu: It’s important to use extra firm tofu because it easily threads onto the skewers, and it holds its shape as it grills.
- Seasoning mix: This is my go-to seasoning blend for everything from chicken to turkey to veggies. It’s a combination of cumin, smoked paprika, onion powder, garlic powder, kosher salt and black pepper.
- Vegetables: Zucchini, yellow squash and bell peppers are my summer grilling vegetable trio. I also include red onions.
- Barbecue sauce: Go with your favorite grocery store brand, or try a locally made sauce from the farmers market.
- Parsley: I add just a sprinkle of fresh herbs on the grilled veggie skewers before serving them.
How To Make BBQ Tofu Veggie Skewers
Preheat a gas or charcoal grill on medium high heat.
1. Prep the tofu. Press out the moisture letting the tofu stand for 15 minutes. You can do this with a tofu press. Or wrap the block with paper towels and place a heavy pot or cutting board on top of it. Then cut the tofu into 1-inch cubes.
2. Combine the spices and olive oil in a bowl that’s big enough for all the cubed tofu.
3.Stir the tofu into the spiced oil. I do this with a spoon or my hands.
4. Prep the veggies. Toss them with oil, salt and pepper in another bowl.
5. Put the tofu and vegetables on skewers including slices of zucchini and squash along with red peppers and onions. I like to do the same pattern for the rainbow of veggies. Then I transport them to the grill on a sheet pan.
6. Grill the skewers about 2 minutes per side on the hot grates. They should have grill marks and a little char. In the last few minutes, brush them all over with bbq sauce. The veggies should be crisp-tender. Garnish the kabobs with chopped parsley.
Serving
To turn this bbq tofu recipe into a meal, I like to serve them with an herby lemon quinoa with toasted pine nuts, this lavash bread salad pizza or this no-mayo kale coleslaw. Any cooked grains are good with them. Also, don’t forget the warm pita bread or naan. For dipping, try roasted garlic hummus or whatever kind you happen to have in your fridge, homemade or store-bought.
Recipe Tips
- Barbecue sauce is not a marinade. I wait to brush the skewers until the last few minutes of grilling because any longer than that the sugar content in the sauce will cause it to burn. Think of this sauce like a light glaze.
- If you’re using wooden skewers, make sure to soak them for 30 minutes before grilling. This prevents them from catching on fire.
- Don’t skip pressing the tofu. This can be done in a tofu press or with a heavy pot set on top of the block of tofu. It’s important to remove as much of the moisture as you can.
Let me know if you tried these grilled tofu skewers. Please leave a comment and rating below. Thanks!
Barbecue Tofu Veggie Skewers
Ingredients
- 1 14-ounce block extra firm tofu
- 3 tablespoons olive oil
- 2 teaspoon cumin
- 1/2 teaspoon hot smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 small zucchini, sliced into 1/4-inch thick rounds
- 2 small yellow squash, sliced into 1/4-inch thick rounds
- 2 red pepper, diced 1 inch
- 1 small red onion, diced 1 inch
- 1/4 cup barbecue sauce
- Chopped fresh parsley for serving
Save this recipe
Get it sent to your inbox plus new recipes every week.
Instructions
- Preheat a gas or charcoal grill on medium high heat. (You can also use a stovetop grill pan. Just wait to heat it until you have the skewers assembled.)
- Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to press out more of the liquid. Let stand for 15 minutes. Then cut the tofu into 1-inch cubes.
- In a large bowl, whisk together 2 tablespoons olive oil, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add the tofu to the spiced oil, stirring it around, so the tofu is coated in the mixture.
- In another bowl, toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Thread the tofu and vegetables on the skewers.
- Grill the skewers until the tofu and veggies are charred at the edges and have grill marks, about 2 minutes per side. In the last few minutes of grilling, brush with barbecue sauce.
- Sprinkle with parsley before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, thanks for the tip! I was going to go sweet chilli barbecue skewers at the weekend and I’d still not figured out how to pack some extra flavour in what with adding the sauce right at the end so it did not burn.
Delicious and so easy! I’ve tried tofu skewers before- these were the best I’ve ever made!