Firm tofu marinated in a middle eastern inspired yogurt sauce. Spiced with smoky paprika, cumin, garlic powder, turmeric, salt and pepper. With a hint of zesty lemon juice and fresh red onion and peppers.
Ever been invited to a BBQ and had no idea what vegan BBQ food you can take so that you’re not nibbling on bread and salad all night?
Well look no further because this is the perfect summer BBQ recipe! It tastes delicious, it’s easy to cook on a BBQ, and it can be prepped well in advance - in fact, it tastes better if you let it marinate overnight.
Bonus points because kids seem to love it! Probably because its small chunks that are easier for them, plus it's served on a stick!
You can find the recipe at the bottom of this page or click below to watch on Youtube.
Have you tried this recipe? Let me know what you think in the comments section below.
This post contains affiliate links. This means that if you purchase a product or service with the links I provided receive a (very) small commission but there is no extra charge to you. Thanks for using these links and supporting Beet and Two Veg.
The best thing about this dish is that the ingredients are so simple and are so basic that they can be used in tons of other dishes.
Tofu: Tofu gets such a bad rep, normally because of how flavourless it is and its odd texture. However, it's such a versatile food and thanks to its spongy texture it soaks up any marinade really well. The best way to prepare your tofu is freeze it the day before, let it defrost and then use a tofu press to get any remaining liquid out. You’ll be left with firm tofu that will hold up to being marinated and cooked.
Yoghurt: Alpro is my go to brand for most yogurt dishes. I find that plant-based yoghurt can often be quite sweet so when you make the recipe try to find a sugar free or greek style plain yogurt to use.
Spices: I love using spices in my dishes but to keep things simple I tend to use a similar combination of spices in most of my dishes. In this dish I use cumin, garlic powder, paprika, sumac, turmeric, salt and pepper.
Vegetables: This recipe uses pretty standard vegetables for kebab skewers in the red pepper and red onion. You could also add in some mushroom, eggplant, cherry tomatoes or zucchini. There is also lemon juice in the marinade to give the recipe a zesty hit.
To prepare the vegetables you will need a chopping board and a reasonably good knife.
For the tofu you can wrap it in a towel and dig all of your cook books out to balance on top of the tofu, or you can just buy a tofu press [clicking the link will take you to the tofu press I use on Amazon].
I prefer to use a tofu press because they're cheap, it's easier and you don't end up with fibres from the kitchen towel all over your finished tofu product.
You'll need a small bowl to make the marinade and a slightly bigger bowl to marinate the tofu.
If you're baking your tofu in the oven you will need a baking tray to put them on. Try and find a deep one so that your skewers don't hit the bottom of the baking tray.
Finally you will of course need the skewers to build the kebabs. I use these metal skewers [clicking the link will take you to the metal skewers I use on Amazon]. It's worth investing in these as they're completely washable and reusable.
To cook these you can either pop them on the BBQ, in a grill pan or bake them in the oven. If you go with the oven option then pick a deep baking tray that is thin enough to be able to balance each end of the skewers on the edges of the baking tray. This will keep the tofu and veggies off of the bottom of the baking tray, prevent any sticking, and allow it to cook properly.
If you’re having a BBQ combine these with some other amazing vegan BBQ food (I’m thinking roasted beets, pasta salad, grilled mushrooms, pitta breads, and plant burgers).
You could also enjoy these with flatbreads or pitta breads, salad and one of these simple dairy-free sauces.
other tofu recipes
Firm tofu marinated in a middle eastern inspired yogurt sauce. Spiced with smoky paprika, cumin, garlic powder, turmeric, salt, and pepper. With a hint of zesty lemon juice and fresh chunks of red onion and bell pepper.