VEGAN Tofu Vegetable Kebabs with Peanut Sauce


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  • Servings : 4

After reading this tofu kebab recipe, you are bound to have a new summer favourite for the grill.
The smoky peanut coating will make you fall in love.
A mix of peanut butter, soy sauce or tamari, garlic, red pepper flakes, and mirin, how could you not love it?
Plus, grilling these tofu kebabs give them a great texture.
After biting these tofu kebabs, you will be a tofu person (if you are not already).

Credit to Cathy Elton @


  • 1/2 cup smooth, unsalted peanut butter
  • 1/2 cup hot water
  • 2 tablespoons reduced sodium tamari, or soy sauce (use gluten-free tamari if you are gluten-sensitive)
  • 2 tablespoons mirin (sweet Japanese cooking wine, available in most supermarkets)
  • 2 teaspoons sesame oil
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 14 ounces extra firm tofu, cubed
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 small zucchini, cut into 1-inch chunks
  • 1 medium onion, quartered and cut into chunks
  • 8 ounces mushrooms, quartered (or halved if small)


Step 1

Soak 10 bamboo skewers in water for 20-30 minutes.

Step 2

Combine the first 7 ingredients in a large bowl and stir until the peanut butter is mixed in. Place the cubed tofu in the sauce and marinate for 20 minutes.

Step 3

Remove the tofu from the sauce, then thread the tofu and vegetables onto the skewers.

Step 4

Start a fire in your grill. When the coals are nice and hot, grill the skewers for 7-10 minutes, turning several times and brushing liberally with the peanut sauce. Drizzle any additional sauce over the skewers just before serving.

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