BBQ Teriyaki Tofu and Vegetable Kebabs: Because Eating Food of a Skewer is Fun!


It’s officially BBQ season! Are you looking for good vegan options for your next barbecue? Vegan grilling recipes can be a tricky thing for new vegans. It doesn’t mean you have to spend a fortune on plant-based sausages or burgers. No, no, nothing could be further from the truth! There are so many simple and inexpensive homemade vegan recipes for barbecue and grill! You can grill your favorite veggies such as zucchini, onion, cherry tomatoes, corn on the cob, mushrooms, and so forth. These sticky, melt-in-your-mouth kebabs are easy to make and fun to eat! With their amazing textures and wonderful taste, they are absolutely drool-worthy!

Serve warm kebabs with a vegan sauce of choice and you are ready for summer! When it comes to the side dishes, you can serve a creamy potato salad, cabbage coleslaw, or crunchy mixed green salad! And the best part of this recipe is – it will impress vegans and meat-eaters alike! They won’t believe how delicious these plant-based kebabs are!

Prep time 1 hour

Cook time 10 minutes

Total time 1 hour 10 minutes

Servings 6


2 tablespoons wholegrain mustard

1 teaspoon fresh ginger, peeled and minced

2 garlic cloves, minced

3 tablespoons sesame oil

4 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons brown sugar

18 ounces very firm tofu, pressed and cut into cubes

1 pound zucchini, cubed

2 cups button mushrooms

1 teaspoon red pepper flakes

2 teaspoons smoked paprika

Sea salt and ground black pepper, to taste


In a ceramic bowl, thoroughly combine the wholegrain mustard, fresh ginger, garlic cloves, 2 tablespoons of sesame oil, soy sauce, mirin, brown sugar.

(You won’t be sorry adding a good kick of freshly grated ginger and aromatic garlic to these kebabs, trust me).

Add in tofu and let it marinate for at least 1 hour in your refrigerator. Remove tofu from the ceramic bowl, reserving the marinade.

Preheat your grill until the coals are glowing white. Brush the zucchini and mushrooms with the remaining 1 tablespoon of the sesame oil.

(An extra tablespoon of the sesame oil will give even crispier and caramelized edges of your kebabs).

Sprinkle red pepper flakes, smoked paprika, salt, and black pepper over your veggies.  

Skewer the ingredients by alternating between zucchini, mushrooms, and tofu. Grill your kebabs, turning them over and basting them with the reserved marinade.

Cook for approximately 10 minutes or until your kebabs are cooked through and have nice grill marks.

Serve warm and enjoy!

Nutrition Facts

(Amount per 219g = 1 serving)

Calories 242

Total Carbohydrates 13.3g

Protein 16.1g

Total Fat 15.9g

Chef’s notes:

You don’t even need to step outside to make these kebabs! You can cook them on a preheated grill pan or a nonstick skillet.

Homemade BBQ sauce adds incredible flavor! Whisk together the tomato sauce, vegan Worcestershire sauce, mustard, and chili pepper and serve your kebabs with the sauce on the side.

Bon appétit!