Description

Smoky and vibrant, these grilled veggie and tofu skewers are infused with a bold marinade, flame-cooked to perfection, and served on charred flatbread—ideal for outdoor grilling and plant-based feasting.

Ingredients

Units Scale

1 block extra-firm tofu, pressed and cubed
1 zucchini, sliced thick
1 red onion, peeled and quartered
1 cup cherry tomatoes
1 red bell pepper, cut into chunks
1 tbsp olive oil
3 tbsp soy sauce
1 tbsp olive oil (for marinade)
1 tbsp maple syrup
1 tbsp tomato paste
1 tsp smoked paprika
2 cloves garlic, minced
1 tbsp lemon juice
Black pepper, to taste
4 flatbreads or pita
Fresh parsley or cilantro (optional)
Hummus or tahini (optional spread)

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Instructions

Whisk together all marinade ingredients in a bowl.
Toss tofu and vegetables in the marinade. Cover and let marinate in the fridge for at least 30 minutes (up to 4 hours for deeper flavor).
Thread marinated tofu and veggies onto skewers, alternating ingredients.
Preheat a grill or grill pan over medium-high heat. Brush grates with olive oil.
Grill skewers for 8–10 minutes, turning occasionally, until vegetables are tender and charred, and tofu is crisped at the edges.
Warm the flatbreads directly over the grill for 30 seconds per side until lightly charred.
Serve each skewer in a flatbread, optionally with a smear of hummus or tahini and a sprinkle of fresh herbs.

Notes

For extra flavor, marinate the tofu and veggies overnight.
Use metal skewers or soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Great served with a side of tabbouleh or a simple cucumber salad.

Nutrition

Serving Size: 1 flatbread with skewer
Calories: 320
Sugar: 6g
Sodium: 550mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 15g
Cholesterol: 0mg