Tofu Kebabs

These vegetarian kebabs start with the step that makes or breaks any tofu recipe: pressing. Weighing down the tofu on paper towels for 10 minutes squeezes out excess water, which does two things. It firms up the cubes so they hold together on the skewer, and it creates space for the marinade to absorb.

The marinade is lean and savory: garlic, minced onion, oregano, tamari, and rice vinegar. Thirty minutes is enough to flavor the cubes, but longer won’t hurt. That rice vinegar gives the tofu a subtle tang that brightens up once it hits the heat.

Thread the marinated cubes onto skewers alternating with your choice of vegetables and grill or broil until you get some color on the edges. That light char is where tofu goes from bland to genuinely satisfying.

Chef Tips

• Use firm or extra-firm tofu. Soft or silken tofu will crumble on the skewer and fall through the grates.
• Press the tofu well. Skipping this step means waterlogged cubes that steam on the grill instead of browning.
• If using wooden skewers, soak them in water for 30 minutes before threading. Otherwise they’ll catch fire under the broiler.
• Choose vegetables that cook at a similar rate: bell peppers, zucchini, mushrooms, and cherry tomatoes all work well in 2-inch pieces.

Variations

• Asian-style: Add a teaspoon of sesame oil and a pinch of ginger to the marinade for a more distinctly Asian flavor.
• Smoky BBQ: Brush with your favorite barbecue sauce during the last few minutes of grilling for a sticky, caramelized finish.