Like a painter’s palette bursting with vibrant hues, my roasted vegetable and tofu skewers transform simple ingredients into an artful expression of flavor. I’ve spent years perfecting this recipe, carefully balancing the marinade’s savory notes with the natural sweetness of caramelized vegetables.
While many shy away from cooking with tofu, I’ve discovered the secret lies in proper preparation and patience. There’s an elegant simplicity to these skewers that makes them suitable for both casual family dinners and sophisticated entertaining. Let me share how I achieve that perfect golden crust and tender interior that keeps my guests asking for more.
Recipe
These colorful and protein-rich skewers combine marinated tofu with seasonal vegetables for a satisfying vegan main course. The tofu absorbs the Asian-inspired marinade, developing a flavorful crust when roasted, while the vegetables caramelize to create a perfect balance of textures and tastes.
The key to successful skewers lies in proper preparation of both the tofu and vegetables. Pressing the tofu removes excess moisture, allowing it to better absorb the marinade, while cutting vegetables into uniform sizes ensures even cooking and easy assembly. This dish works equally well in the oven or on the grill, making it versatile for any season.
- 14 oz extra-firm tofu
- 2 bell peppers
- 1 red onion
- 16 cherry tomatoes
- 2 medium zucchini
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 1 teaspoon black pepper
- 8 wooden skewers
Press tofu for 30 minutes and cut into 1-inch cubes. Whisk together soy sauce, olive oil, rice vinegar, maple syrup, minced garlic, and grated ginger in a bowl. Marinate tofu for 2 hours.
Cut vegetables into similar-sized pieces. Thread tofu and vegetables onto pre-soaked skewers in an alternating pattern. Preheat oven to 400°F, place skewers on a lined baking sheet, brush with remaining marinade, and roast for 25-30 minutes, turning halfway through until vegetables are tender and lightly charred.
For optimal results, soak wooden skewers in water for 30 minutes before use to prevent burning. Keep vegetable pieces similar in size to ensure even cooking throughout.
The skewers can be served over rice or quinoa to catch the flavorful drippings, and any leftover skewers will keep in an airtight container in the refrigerator for up to three days. When reheating, wrap in foil and warm in a 350°F oven until heated through.
Step-By-Step Cooking Instructions
You’ll begin your skewer preparation by pressing and draining the tofu for 30 minutes, while simultaneously cutting your vegetables into uniform, bite-sized pieces that will cook evenly.
Next, you’ll whisk together your marinade of soy sauce, olive oil, rice vinegar, maple syrup, garlic, and ginger, allowing the tofu to soak for at least 2 hours before threading it onto pre-soaked wooden skewers with your colorful vegetables.
Once assembled, you’ll place your skewers on a lined baking sheet, brush them with the remaining marinade, and roast at 400°F for 25-30 minutes, turning halfway through until you achieve that perfect char.
Step 1. Press and Drain Tofu
Achieving perfectly pressed tofu is essential for creating skewers with the ideal texture. Start by removing your block of extra-firm tofu from its packaging and draining off the excess liquid.
Wrap the tofu block in clean paper towels or a kitchen cloth, then place it between two flat surfaces, such as cutting boards or plates.
Apply gentle pressure by setting a heavy object, like a cast-iron skillet or several cookbooks, on top of the upper surface. Let the tofu press for 30 minutes, replacing the wet paper towels with fresh ones halfway through if needed.
You’ll notice a significant amount of liquid releasing from the tofu, which is exactly what you want. Once pressed, unwrap your tofu and pat it dry with a fresh paper towel.
Now, using a sharp knife, cut the pressed tofu block into uniform 1-inch cubes. These evenly sized pieces will ensure consistent marinating and cooking throughout.
Your tofu is now ready for marinating, with its improved texture that’ll help it better absorb flavors and achieve that coveted crispy exterior when roasted.
Step 2. Cut Vegetables Uniformly
Precise vegetable cutting transforms ordinary skewers into professional-looking presentations while ensuring even cooking throughout.
Start by washing all vegetables thoroughly and setting up your cutting board with a sharp chef’s knife.
Cut your bell peppers into 1½-inch squares, removing the seeds and white membranes. For the red onion, slice it in half through the root end, peel off the skin, and cut each half into 1½-inch chunks, keeping the layers together.
Leave your cherry tomatoes whole, as they’ll cook perfectly at their natural size.
When working with zucchini, trim off the ends and slice into thick rounds, approximately 1-inch thick. If your zucchini is particularly large, you can cut each round in half to match the size of your other vegetables. The goal is to create pieces that are substantial enough to thread onto skewers while maintaining their shape during cooking.
As you cut each vegetable, group similar pieces together on your cutting board. This organization will make the assembly process more efficient and ensure you’re distributing colors and textures evenly across your skewers.
Step 3. Make Marinade Mixture
Creating a flavorful marinade begins with gathering fresh aromatics and pantry staples at your workspace.
You’ll need soy sauce, olive oil, rice vinegar, maple syrup, fresh garlic cloves, and ginger root. Set out a medium mixing bowl and your measuring tools before starting.
Begin by mincing two cloves of garlic until they’re very fine, then grate a tablespoon of fresh ginger.
Pour 1/4 cup of soy sauce into your mixing bowl, followed by two tablespoons each of olive oil and rice vinegar. Add one tablespoon of maple syrup, which adds subtle sweetness and helps achieve caramelization during roasting.
Incorporate your minced garlic and grated ginger, then season with a teaspoon of freshly ground black pepper.
Whisk all ingredients together until they’re well combined and the maple syrup has fully dissolved into the mixture.
You’ll notice the marinade taking on a rich amber color with visible specks of garlic and ginger throughout.
The aroma should be fragrant and complex, with notes of umami from the soy sauce balanced by the sweet and tangy elements.
Step 4. Thread Ingredients Onto Skewers
With your marinated tofu and prepared vegetables at hand, you’ll want to establish an assembly station for threading the skewers. Arrange your soaked wooden skewers, marinated tofu cubes, and prepared vegetables in an organized layout that allows for easy access to all ingredients.
Begin threading by piercing a piece of colorful bell pepper through its center, sliding it down to about 2 inches from the skewer’s end. Follow with a cube of marinated tofu, ensuring it’s secure but not too tightly pressed. Add a chunk of red onion, then a cherry tomato, followed by a slice of zucchini.
Continue this pattern, alternating vegetables and tofu, making sure to maintain even spacing between pieces. Leave about 2 inches of space at both ends of each skewer to allow for easy handling during cooking. As you work, ensure that the pieces aren’t too tightly packed together – they’ll need some breathing room to cook evenly.
If you notice any vegetables that are too large, trim them to match the size of your tofu cubes. Place your completed skewers on a clean plate or baking sheet as you finish each one.
Step 5. Bake and Monitor Skewers
Once your skewers are assembled, position your oven rack in the middle position and preheat to 400°F (200°C).
Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier. Arrange your skewers on the prepared baking sheet, ensuring they don’t touch each other to allow for even cooking and proper air circulation.
Brush the remaining marinade generously over the vegetables and tofu, making sure to coat all surfaces. You’ll want to reserve a small amount of marinade for basting halfway through cooking.
Place the baking sheet in the preheated oven and set your timer for 15 minutes.
After the first 15 minutes, carefully remove the skewers from the oven and turn them over using tongs. Brush with the reserved marinade and return to the oven for another 10-15 minutes.
You’ll know they’re done when the vegetables are tender with lightly charred edges and the tofu has developed a golden-brown crust. If you’d like more caramelization, switch your oven to broil for the final 2-3 minutes, watching carefully to prevent burning.
Why I Love This Dish
Packed with vibrant colors and tantalizing aromas, these roasted vegetable and tofu skewers have become my go-to recipe for both casual weeknight dinners and elegant entertaining. I’m particularly drawn to how the marinade transforms ordinary tofu into something extraordinary, creating perfectly caramelized edges while keeping the interior tender and flavorful.
What I treasure most about this dish is its versatility. When I’m serving health-conscious friends, I’ll highlight the lean protein and abundance of fresh vegetables. For my foodie guests, I’ll focus on the complex flavor profile created by the maple-ginger marinade and the natural sweetness of roasted vegetables. I’ve found that even dedicated meat-eaters appreciate these skewers, especially when I take care to achieve that perfect char on the edges.
I love how these skewers simplify my meal prep routine. I’ll often prepare extra marinade and vegetables on Sunday, allowing me to quickly assemble skewers throughout the week. The leftovers are just as delicious, and I’ve discovered they make an excellent addition to my lunch salads the next day.
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