Grilled tofu steaks with vegetable skewers are a vibrant, plant-based meal perfect for summer cookouts or weeknight dinners. Marinated tofu is grilled alongside colorful veggies for a smoky, satisfying dish packed with flavor and nutrition.
Author:Laura
Prep Time:30 minutes (plus marinating time)
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main
Method:Grilling
Cuisine:Plant-Based
Ingredients
For the Tofu Steaks:
1 block (14–16 oz) extra-firm tofu, pressed and sliced into 4–6 thick slabs
3 tablespoons soy sauce or tamari
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice or rice vinegar
1 tablespoon maple syrup or honey
½ teaspoon smoked paprika
¼ teaspoon black pepper
For the Vegetable Skewers:
2 bell peppers (any color), cut into chunks
1 zucchini or yellow squash, sliced
1 red onion, cut into chunks
8–10 cherry tomatoes
6–8 button mushrooms (whole or halved)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano or Italian seasoning
Instructions
Press tofu for 20–30 minutes to remove excess moisture, then slice into thick slabs.
In a bowl, whisk together soy sauce, olive oil, garlic, lemon juice, maple syrup, smoked paprika, and pepper.
Place tofu in a shallow dish or zip-top bag and pour marinade over. Let marinate for at least 30 minutes (up to 8 hours).
Meanwhile, thread the vegetables onto skewers. Brush with olive oil and sprinkle with salt, pepper, and herbs.
Preheat grill or grill pan to medium-high and oil the grates.
Grill tofu for 4–5 minutes per side until golden with grill marks.
Grill vegetable skewers for 10–12 minutes, turning occasionally, until lightly charred and tender.
Serve tofu and veggie skewers together with optional fresh herbs or a dipping sauce.
Notes
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Longer marinating enhances the tofu flavor.
Use a grill pan indoors if grilling outdoors isn’t an option.
Pair with tahini sauce, chimichurri, or peanut sauce for extra flavor.