Go Back
Baked Tofu Skewers

Baked Tofu Skewers

Author : Ashley Madden
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Print Recipe Pin Recipe
Easy tofu skewers to bake in the oven or toss on the BBQ! For more veggies on your skewer, see notes! Makes 6 to 8 skewers.

Equipment

  • Wooden skewers

Ingredients
  

8 wooden skewers (soaked in water for 2 to 3 hours)

Marinade

  • ¼ cup low-sodium tamari or soy sauce if gluten isn’t an issue
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon yellow mustard
  • ¾ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Tofu and Skewers

  • 6 to 8 wooden skewers
  • 2 14 ounce/397 gram packages extra firm tofu (organic if possible!), pressed (see instructions)
  • 1 zucchini cut into ½ inch slices
  • 1 teaspoon arrowroot starch or cornstarch
  • 2 tablespoons water

Optional Garnish

  • Fresh herbs or sliced scallions/green onions

Instructions
 

Before you get started:

  • To press the tofu, wrap it in a clean dish cloth and lay something heavy on it (about 3 to 5 pounds) for 20 minutes. Unwrap and you're ready to go. If I'm using extra firm tofu, I skip "pressing" all the time without much consequece. I like cutting corners!
    Soak your skewers so they don't burn.

Skewers and Marinade

  • Whisk all the marinade ingredients together in a bowl. Set aside.
  • Unwrap the tofu (if you pressed it) and cut into 1 to 1½ inch cubes (I err on the bigger side for skewers). Place the tofu in a rectangular container with a tight-fitting lid. Pour the marinade over the tofu and place in the fridge for 6 hours (you can even go overnight), flipping the container 2 to 4 times throughout for even marinating.
  • Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  • Thread the tofu and zucchini onto each skewer. I like to do three pieces of tofu and two to three zucchini per skewer. Reserve the leftover marinade. Lay the skewers on the baking sheet.
  • Bake for 20 minutes, rotate, baste again with the marinade (still reserving the leftovers), and bake for another 15 to 20 minutes until the tofu is firm and maybe even a little charred on the edges.
  • When there are a few minutes left on the skewers, pour the leftover marinade into a small pot and bring to a gentle simmer.
    In a separate small bowl, whisk together the arrowroot starch and 2 tablespoons of water (this will help thicken the marinade) and stir this into the simmering marinade. Simmer for another couple of minutes until the mixture thickens. Remove from heat.
  • Remove the skewers from the oven. Baste generously with the hot, thickened marinade, garnish with herbs or green onion, and serve!

Notes

For BBQ:
Prepare the skewers as is directed and BBQ for a few minutes on each side until grill marks are formed. The time will vary depending on your BBQ. 
Use leftover marinade as a stir fry sauce or mix with steamed vegetables and cooked noodles!
Want more veggies on your skewer? Add the following to your skewer in any order or sequence you like!
  • ½ red onion, cut into chunks
  • 1 red bell pepper, seeds, and stem removed and cut into 1-inch pieces
  • Button mushrooms (as many per skewer as you want!
  • Pineapple chunks! Fruit, not veg, but can upgrade your skewer tremendously!
Serving suggestions:
Serve these baked tofu skewers on a bed of warm cooked grains like brown rice or quinoa and pair with a big side salad for a delicious summer-y meal!
Salad ideas:
Quinoa Tabbouleh
Spinach Salad
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook