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Baked tofu shish kebabs

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

These mouth-watering Tofu shish kebabs are perfect for vegans and vegetarians, bringing a little colour and taste to weekday lunchtime!

Baked Tofu Shish Kebab

For the skewers
 2 blocks tofu cut into 2cm cubes
 2 tbsp lemon juice
 2 tsp lemon zest
 2 tsp paprika
 2 tsp cumin
 3 cloves garlic crushed
 1/4 cup extra virgin olive oil
 1/2 tsp flakey sea salt
 200 g jelly bean tomato
For the dressing
 1 cup plain unsweetened yoghurt
 2 tbsp tahini
 2 tbsp lemon juice
 1/4 cup mint
 1/4 cup parsley
Serve with
 1/2 red onion in thin rings
 200 g jelly bean tomato halved
 1 sweet petite cos shredded
 1 packet of kebab bread heated
 handfull of parsley
 Handfill of mint
 bamboo skewers

Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.


Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.


Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).


When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.


Lay the skewers on the baking tray.


Grill for 20 minutes, turning after 10 minutes, until golden.


While the skewers are in the oven make the dressing. Whisk the yogurt, tahini and lemon juice in a bowl. Add the herbs and mix well.


Heat the kebab breads as per instructions and lay on a platter. Spread generous amount of tahini yoghurt dressing. Top with cos, tomatoes and red onions. Place the tofu kebabs on top and scatter herbs to serve.

Nutrition Facts

Servings 0

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