Barbecue Vegetable and Tofu Kebabs Recipe

Name: Barbecue Vegetable and Tofu Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm tofu, cubed; 1 red bell pepper, cubed; 3 zucchini, thickly sliced; 4 small red onions, cut into quarters; 10 ounces button mushrooms, cut into quarters (or halves if small); ½ cup tamari; ½ cup sesame oil; fresh ginger (1-inch piece); ½ cup honey; 1 tablespoon sesame oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 2 teaspoons chili paste; 1 cup peanut butter (smooth); 1 cup coconut milk; 1 tablespoon brown sugar; 1 tablespoon tamari; 1 tablespoon fresh lemon juice; ¼ cup peanuts, roasted and chopped; ¼ cup sesame seeds, toasted

Servings: persons

1 lb firm tofu, cubed
1 red bell pepper, cubed
3 zucchini, thickly sliced
4 small red onions, cut into quarters
10 ounces button mushrooms, cut into quarters (or halves if small)
½ cup tamari
½ cup sesame oil
fresh ginger (1-inch piece)
½ cup honey
1 tablespoon sesame oil
1 small onion, finely chopped
1 garlic clove, crushed
2 teaspoons chili paste
1 cup peanut butter (smooth)
1 cup coconut milk
1 tablespoon brown sugar
1 tablespoon tamari
1 tablespoon fresh lemon juice
¼ cup peanuts, roasted and chopped
¼ cup sesame seeds, toasted

1
Soak 12 bamboo skewers in water for 2 hours.
2
Thread the tofu, red pepper, zucchini, onions and mushrooms alternately onto the skewers.
3
Lay out in a large flat dish.
4
Combine the tamari, oil, ginger and honey in a non-metallic bowl.
5
Pour over the kebabs.
6
Leave for 30 minutes.
7
Cook on a hot barbecue or in a chargrill pan, basting and turning, for 10-15 minutes, or until tender.
8
Remove and keep warm.
9
To make peanut sauce, heat the oil in a large frying pan over medium heat and cook the onion, garlic, and chili paste for 1-2 minutes, or until the onion is soft.
10
Reduce the heat, add the peanut butter, coconut milk, sugar, tamari and lemon juice and stir.
11
Bring to a boil, then reduce the heat and simmer for 10 minutes, or until just thick.
12
Stir in the peanuts.
13
If the sauce is too thick, add water.
14
Serve with the kebabs, sprinkled with sesame seeds.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb firm tofu, cubed, 1 red bell pepper, cubed, 3 zucchini, thickly sliced, 4 small red onions, cut into quarters, and more.

Yes, Barbecue Vegetable and Tofu Kebabs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecue Vegetable and Tofu Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions