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grilled veggie kabobs with dipping sauce on a white plate, woman holding the plate.

Grilled Veggie Kabobs with Tofu

A recipe for delicious veggie kabobs that includes tofu to make it a satisfying meal! These skewers are a great way to eat fresh vegetables with fantastic, smoky flavor from the grill. Both the veggies and the tofu are tossed in olive oil and a dry spice blend to give them zing and zest.
5 from 2 votes
Prep Time :20 minutes
Cook Time :25 minutes
Yield: 5 servings
Author: Amanda Paa



  • 1 14 ounce block of extra firm tofu
  • 2 to 3 bell peppers, any color, cut into 1/2 inch chunks
  • 1 zucchini or summer squash, cut into 1/2 inch slices
  • 8 ounces button mushrooms, stems removed
  • 1 white onion, cut into 1/2 inch chunks

Seasoning Blend

  • 1 teaspoon garlic powder⠀⠀
  • 1 teaspoon smoked paprika⠀⠀
  • 1 teaspoon ground cumin⠀⠀
  • 1/2 teaspoon black pepper⠀⠀
  • 2 teaspoons kosher salt
  • olive oil


  • Wrap tofu in paper towels or a regular towel and set a heavy cast iron skillet onto the block so that it will press out the excess water. Let sit for 15 minutes, and also soak your wooden skewers in water at this time, for 15 minutes.
  • Meanwhile, stir together all the spices for the seasoning mix.
  • Cut pressed tofu into 1/2 inch cubes. Put tofu in one bowl, and cut veggies in another. Toss each with 2 tablespoons olive oil. Then add 1/2 of seasoning mix to tofu bowl, and remaining half to the veggies. Toss each to coat thoroughly. Let marinate for 20 minutes before threading onto skewers.
  • Meanwhile, preheat grill to medium high (about 400 degrees F). Add skewers and close the lid, opening the lid and turning occasionally, grilling for 20ish minutes. When vegetables are softened to your liking and you have some nice sear marks, they're done. Serve with your favorite dipping sauce.