The Ingredients
Firm tofu: Firm or even extra firm tofu is best to use for tofu skewers. Don’t use a softer variety, as it will just crumble/ fall apart off the skewer.
Vegetables: For these vegan kebabs, I used a combination of mushrooms (smaller button/cremini/baby Bella or larger mushrooms chopped into thick slices), tomatoes (whole grape/cherry tomatoes or larger tomatoes cut to size), bell pepper (I used green), zucchini (or summer squash), and pineapple (optional).
veggies and tofu
The Marinade:
Maple syrup: You may be able to use agave, but maple is all I’ve tried. Adjust the amount to personal preference.
Soy sauce: Use regular soy sauce, dark soy, or reduced-sodium soy. However, each will impact the flavor and may need the amount adjusting. For a gluten-free option, use GF soy, tamari, or coconut aminos.
Peanut butter: This helps to make the marinade creamier and needs to be warmed/melted. For a nut-free option, use sunflower seed butter.
Oil: Any neutral high-heat cooking oil will work.
BBQ sauce: Use store-bought or homemade BBQ sauce for a sweet flavor explosion.
Hot sauce: Or Sriracha – adjust the amount to personal preference.
Seasonings: You need onion powder, garlic powder, and black pepper.
Water: To thin the tofu marinade to the correct consistency.
ingredients for marinade
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