BBQ Tofu Veggie Skewers

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For these bbq tofu veggie kebabs, you quickly marinate cubes of tofu in a mix of olive oil and pantry spices including cumin, smoked paprika, onion powder and garlic powder. Then you thread them onto skewers alternating with zucchini, yellow squash, bell peppers and red onions. In the last few minutes of grilling, you brush them with barbecue sauce. This is an easy vegan main dish perfect for summer grilling season.

Also, try the grilled tofu shawarma recipe for another vegan grilling recipe.

BBQ tofu veggie skewers stacked on a plate.

Why You Need This Recipe

It is easy. Period. Taking advantage of store-bought barbecue sauce and seasonings that you probably already have in your spice drawer adds a lot of flavor without much effort.

Get your veggies. The tofu and vegetables are threaded on skewers, so they all cook at the same time in a beautiful and conveniently timed rainbow.

It’s vegan. Usually when you’re grilling for a crowd, you need to accommodate all sorts of dietary preferences. These kebabs are simple to include with everything else you’re planning to grill and serve.

The Ingredients

Ingredients including tofu, barbecue sauce, vegetables, oil and spices.

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, salt and pepper.
  • Vegetables: Zucchini, yellow squash and bell peppers are my summer grilling vegetable trio because they are great lightly grilled. You want them to still retain their bite. I also include red onions.
  • Barbecue sauce: As mentioned, farmers markets are great opportunities to try sauces and other goodies made by local purveyors, so try to discover a really excellent sauce.
  • Parsley: I like to add just a sprinkle of fresh herbs on the finished 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 to hold all the cubed tofu.

Cut the tofu into cubes on a cutting board and whisk together the oil and spices in a large bowl.

3. Stir the tofu into the spiced olive oil. You can use a big spoon or your hands to do this.

4. Prep the veggies. Toss them with olive oil, salt and pepper in a bowl.

Stir the tofu into the spiced olive oil in a large bowl. IN another bowl stir the vegetables with olive oil, salt and pepper.

5. Put the tofu and vegetables on skewers including slices of zucchini and squash along with red peppers and onions. It is up to you whether you want to do the same pattern for the rainbow of veggies. I like to put them on a baking sheet to transport them to the grill.

6. Grill the skewers. Give them about 2 minutes per side on the hot grates. They should have grill marks and a little char. In the last few minutes of grilling, brush them all over with bbq sauce. The veggies should have a crisp-tender texture. Finish the tofu and veggies with chopped parsley before serving.  

Veggie and tofu skewers before grilling and skewers on the grill.


To turn this bbq tofu recipe into a meal, I like to serve them with an herby lemon quinoa with toasted pine nuts. 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.


Store extras in an airtight container in the fridge up to 3 days. It is up to you if you want to take everything off the skewers or not. Do whatever makes it easier for you to store.

You can rewarm leftovers in a 350-degree F oven, but I prefer them cold. Just combine them with greens and a splash in vinaigrette to create a grilled vegetable tofu salad. If you don’t mind if the salad isn’t vegan, you can also add crumbled feta cheese too.

BBQ tofu veggie skewers with herby quinoa in a bowl.

Tips for Grilling With Barbecue Sauce

  • Barbecue sauce is not a marinade. Because of its sugar content, it will burn. That’s why I wait to brush the skewers until the last few minutes of grilling. Think of this sauce like a light glaze.
  • Read the label on store-bought barbecue sauce. Avoid any with high-fructose corn syrup or a bunch of unrecognizable ingredients. And double check to make sure it’s vegan if that’s a requirement for you.
  • Try different brands including ones that are local. Making barbecue sauce is a real art. Often times you can sample them at farmers markets.

Overall Recipe Tips

  • 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.

More Grilled Vegetarian & Vegan Recipes

Grilled Halloumi and Vegetables
Grilled Tofu Shawarma
Balsamic Veggie Skewers
Grilled Veggie Burrito Bowls
Vegetable Pesto Sandwiches
Easy Lemon Grilled Broccoli

Let me know if you tried these grilled tofu skewers. Please leave a comment and rating below. Thanks!

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Barbecue Tofu Veggie Skewers

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Prep: 20 minutes
Cook: 8 minutes
Total: 28 minutes
Servings: 4
Using store-bought barbecue sauce and a mix of pantry spices makes these BBQ tofu veggies skewers an easy grilled vegan main dish. 


  • 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


  • 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.


If you are using wooden skewers, make sure to soak them in water for 30 minutes.
Serve the veggie skewers with cooked grains such as rice, couscous or quinoa. You can also use hummus for dipping and include warmed  pita or naan.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven or microwave.
You can also eat leftovers cold as a salad with baby arugula, spinach or chopped romaine and a splash of vinaigrette. You can also add crumbled feta if you do not need the salad to be vegan.


Calories: 243kcal | Carbohydrates: 23g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 844mg | Potassium: 903mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2433IU | Vitamin C: 113mg | Calcium: 90mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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  1. 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.