Vegan Barbeque! Grilled Vegetables with The BEST Marinated Tofu

Prep time 15 minutes | Cook Time 30 minutes | Total Time 45 minutes

Still trying to figure out how to cook tofu or how to make tofu taste good? This flavorful vegan barbeque recipe features a tofu marinade that uses Korean soybean paste which gives it an incredible umami flavor. The grilling process caramelizes the natural sugars in the vegetables, enhancing their sweetness and creating a slightly charred, smoky taste. This smokiness adds depth and complexity, making the vegetables more robust and flavorful. This is an easy vegan recipe that anyone can make and everyone will enjoy.

This recipe is a perfect plant-based cookout recipe for summer parties and barbeques,

Ingredients

Ingredients for the kebabs - this will make about 8-10 kebabs

• 1 red bell pepper

• 1 green bell pepper

• 1 small onion

• 1 yellow squash

• 1 block of extra firm tofu (see notes and adjustments)

• Feel free to choose any vegetables. you like - I also like to use green zucchini and sometimes cherry tomatoes

Ingredients for the Marinade:

(Depending on how many vegetables you cut up you may want to double this recipe!)

• 1-2 Tablespoons korean soybean paste (Doenjang paste) *see notes and adjustments

• ¼ cup soy sauce 

• 1 clove crushed garlic (you can substitute dried garlic 1/4 teaspoon per clove)

• ½ teaspoon grated ginger (or 1/4 teaspoon dried)

• ½ cup of vegetable oil

• ½ teaspoon salt

• ½ teaspoon sugar or maple syrup

  Optional additions

  • Chili flakes

  • ½ teaspoon sesame oil 

  • ½ cup of orange or lemon juice 

  • Chopped scallions 

  To Make the Kebabs:

• Cut all of your vegetables into pieces that can be easily skewered onto the kebabs, about 2 inches in size

• Cut the block of tofu into 2 inch cubes as well

• Mix all of the marinade ingredients listed above in a small bowl, mix this together very well

• Put your tofu in a bowl and gently spoon the marinade over the tofu until it is well coated. You can let it sit in the marinade for anywhere from 5 minutes to an hour, the longer the more flavor it will absorb. I usually marinate it for 20 minutes.

• Put your chopped vegetables into a large glass baking or metal baking pan

• Pour the marinated tofu as well as the extra marinade over the chopped vegetables and mix very well

• Let the marinating tofu and vegetables sit for about 20-40 minutes tossing the mixture gently every 10 minutes or so

Building and Grilling Your Kebabs:

*If you are using bamboo skewers soak them in water first- I prefer metal skewers because they hold up better

Put your vegetables carefully on the skewers, alternating vegetables and tofu, for example, red pepper, onion, green pepper, squash, tofu, repeat.

Be sure you don’t overload your skewers

I like to cook these on a grill that is heated between 350-400 degrees, be sure to turn them as you cook so they don’t stick, you can also brush the extra marinade on while they cook

(If you have never grilled tofu, check out the link to my YouTube video above for tips on how to get it to not stick)

I cook these over the grill for about 20-30 minutes until the vegetables are charred and the tofu has some nice grill marks but isn’t burned. I generally close the cover of the grill between when I am turning the skewers because the closed grill helps steam the vegetables.

I like to serve these over brown rice or on a nice thick piece of flat bread with a side of corn on the cob. Invite all your friends over for a barbeque and enjoy!

Notes and Adjustments

The Korean soybean paste in this recipe really gives it an exceptional flavor, it is called Doenjang paste, if you can’t find it you can substitute yellow miso but the flavor will be slightly different. The Doenjang paste is made of fermented soybeans without rice so it gives it a slightly different flavor than miso would, be careful though sometimes it does contain wheat so if you are making a gluten free recipe stick with yellow miso.

I always freeze my tofu before using because it absorbs the marinade better. If you do freeze the tofu first be sure that you remove it from the freezer about 2 hours before you want to use it so it can thaw. If you don’t freeze your tofu, be sure to press it well and allow it to marinate longer.

Links

(When available we use affiliate links and may earn a commission) As an Amazon Associate I earn from qualifying purchases.

Get my tofu press here: https://amzn.to/3XGT1QW (amazon)

Get your Korean Doenjang paste here: https://amzn.to/3zkCLLn (amazon)