• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe

Grateful Grazer

menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Work With Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Grateful Grazer

    Published: May 25, 2021 · Modified: May 25, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · Leave a Comment

    Grilled Vegetable Tofu Skewers with Chimichurri Sauce

    Jump to Recipe Print Recipe
    Closeup of tofu skewers on a serving dish with text reading, "vegan grilled tofu skewers with chimichurri sauce."
    Tofu and vegetable skewers with green sauce and text reading, "Chimichurri Grilled Tofu Skewers."

    These grilled Vegetable Tofu Skewers are made with cubed tofu and a rainbow of fresh veggies (bell pepper, poblano, zucchini, red onion, and cherry tomatoes). Just build the kebabs, marinade in a garlicky and herbaceous chimichurri sauce, and grill until they're browned and crispy on the edges. Easy, healthy, and so delicious.

    Chimichurri Grilled Tofu Skewers on parchment paper.

    These Grilled Tofu Skewers are proof you don't need meat to make your summer barbecue a success. Crispy, grilled tofu, colorful veggies, and a flavor-packed sauce. What more could you want?

    Chimichurri is traditionally used as a marinade or sauce for grilled meat, but it works equally well on the tofu and vegetables in this vegan kebab recipe.

    My chimichurri marinade is similar to the traditional Argentinian sauce using garlic, vinegar, and lots of fresh herbs.

    One change is that I use grapeseed oil instead of the olive oil in most chimichurri recipes. This is because grapeseed oil stands up better to high-heat cooking on the grill. (It has a higher smoke point.)

    With the magic of a hot grill, these vegan tofu skewers with chimichurri sauce make a delectable summertime dinner.

    Pair them with pasta, rice, or Chimichurri Smashed Potatoes for a complete meal. A Watermelon Chia Fresca would be a delicious summer drink to serve on the side, too!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Preparation
    • Storage
    • Nutrition
    • Top Tip
    • Frequently Asked Questions (FAQs)
    • 📖 Recipe

    Ingredients

    Here's what you'll need to make Chimichurri Grilled Tofu Skewers at home:

    Tofu and vegetables in glass meal prep containers.

    Fresh produce:

    • Yellow bell pepper
    • Poblano pepper
    • Zucchini (small)
    • Red onion
    • Cherry tomatoes
    • Garlic
    • Parsley
    • Cilantro

    Pantry Ingredients:

    • Grapeseed oil
    • Red wine vinegar
    • Crushed red pepper

    Refrigerated Ingredients:

    • 14-ounce package extra-firm tofu

    Instructions

    Pressing tofu with a cast iron skillet.

    To prep for this recipe, start by pressing the tofu. If you're new to this, you can read my full tutorial about how to press tofu here.

    If you're using bamboo skewers, you'll need to soak them in water before using, too.

    Chimichurri sauce in a glass measuring cup.

    To make this chimichurri marinade, first, mince fresh parsley and cilantro into very fine pieces. Then, whisk the fresh herbs with garlic, crushed red pepper, grapeseed oil, red wine vinegar, and salt. Taste the sauce and adjust the flavorings as needed.

    Tofu and vegetable skewers on a baking sheet.

    Next, build the skewers. Thread the bell pepper, poblano pepper, zucchini, red onion, cherry tomatoes, and cubed tofu on each skewer. Then, brush about half of the chimichurri sauce on each side of the assembled skewers.

    Set the skewers aside to marinate for about 30 minutes. You can do this while you preheat the grill.

    Veggie tofu skewers on the grill.

    Once the grill is preheated, spread the skewers directly on the grill grates, cover, and cook for about 10 minutes, or until grill marks appear on the bottom of the tofu and it no longer sticks to the grates.

    Then, flip and rotate the skewers and cook for 10 additional minutes, or until the tofu and vegetables are browned on both sides. (You'll need about 20 minutes for the total cooking time.)

    Closeup action shot of pouring chimichurri sauce on kebabs.

    After the skewers are grilled, transfer them back to the baking sheet or place them on a serving dish. Brush them with the remaining chimichurri sauce.

    Grilled veggie tofu kebabs.

    Garnish with additional parsley and cilantro leaves if you want to add some more fresh, green color and herby flavor.

    Hint: I like to use pepper or onion on each end of the skewers because they're the least likely to break. Otherwise, the order doesn't matter.

    Closeup of veggie tofu kebabs.

    Substitutions

    • Cilantro - If you don't like cilantro, omit it and double the fresh parsley.
    • Mild - Use any color bell pepper in place of the poblano pepper for a sweeter and milder flavor. Omit the crushed red pepper to make the chimichurri sauce less spicy.
    • Zucchini - Substitute yellow summer squash for the zucchini.
    • Oil - Use any high-heat liquid oil in place of the grapeseed oil, such as canola oil or avocado oil.

    Variations

    • BBQ - Use barbecue sauce instead of chimichurri sauce.
    • Italian - Swap in pesto sauce or marinara for the chimichurri sauce.
    • Thai - Use Thai-inspired peanut sauce.
    • Without an outdoor grill - Cook the skewers on a greased grill pan or large, greased skillet on the stovetop.
    • In the oven - I haven't tested this, but you should be able to bake the skewers in the oven. Just arrange the skewers in a single layer in a baking dish and bake at 450ºF for 25-30 minutes.
    Grilled veggie skewers with tofu.

    Equipment

    • Knife and cutting board
    • Skewers (metal or bamboo — if you use bamboo, just be sure to soak them in water first)
    • Small mixing bowl
    • Basting brush
    • outdoor grill or grill pan

    Preparation

    You can make these tofu skewers up to four days in advance.

    Storage

    Store the prepared tofu skewers in an airtight container in the fridge for up to four days. Reheat in the microwave, on the stovetop or grill, or in the oven.

    You can also remove the tofu and vegetables from the skewers and store in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator.

    Nutrition

    • Tofu is made from pressed soybean curd and is a rich source of plant-based protein.
    • Vegetables provide filling fiber and beneficial phytonutrients, which are also responsible for their bright, pigmented color.
    • Garlic has natural sulfur compounds that are antimicrobial and beneficial to the cardiovascular system.

    Top Tip

    If the tofu is sticking to the grill, you need to cook it longer. Wait a couple more minutes before flipping the skewers. Once full cooked, the tofu will easily release from the grill.

    Veg Tofu Kebabs on a plate.

    Frequently Asked Questions (FAQs)

    How long should you soak bamboo skewers?

    Soak bamboo skewers in water for at least 10 minutes before using them. This prevents them from burning on the grill.

    How do you marinate tofu for kebabs?

    Build the tofu kebabs and then brush both sides with the marinade. Allow the tofu to rest with the marinade for about 30 minutes. You can do this while the grill is preheating.

    How long do you grill tofu kebabs?

    Grill tofu skewers for about 20 minutes total, flipping them halfway through. The tofu should be brown on the edges and easily release from the grill grates. If the tofu is sticking to the grill, cook for a couple of minutes longer.

    📖 Recipe

    Grilled tofu and vegetable skewers with chmichurri sauce.

    Grilled Vegetable Tofu Skewers with Chimichurri Sauce

    These easy Grilled Vegetable Tofu Skewers are made with cubed tofu and a rainbow of fresh veggies marinated in flavorful chimichurri sauce.
    5 from 1 vote
    Print Pin Save Saved! Rate
    Course: dinner, lunch, main dish
    Cuisine: gluten-free, grilling, South American-inspired, vegan
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Marinate Time: 30 minutes
    Total Time: 1 hour 20 minutes
    Servings: 3 people
    Calories: 607kcal
    Author: Stephanie McKercher, RDN

    Equipment

    • Knife and cutting board
    • Skewers
    • Small mixing bowl
    • Basting brush
    • grill or grill pan

    Ingredients

    Chimichurri Sauce:

    • ¼ cup minced fresh parsley
    • ¼ cup minced fresh cilantro
    • 4 cloves garlic, minced
    • ½ teaspoon crushed red pepper
    • ½ cup grapeseed oil
    • ¼ cup red wine vinegar
    • ½ teaspoon salt or to taste

    Tofu Skewers:

    • 1 14-ounce package extra-firm tofu, drained, pressed, and chopped into ½-inch cubes (see note)
    • 1 yellow bell pepper, chopped into ½-inch pieces
    • 1 poblano pepper, chopped into ½-inch pieces
    • 1 small zucchini, chopped into ½-inch rounds
    • ½ red onion, chopped into ½-inch pieces
    • 12 cherry tomatoes

    Optional for serving:

    • Fresh parsley leaves
    • Fresh cilantro leaves

    Instructions

    Mix the Chimichurri Sauce:

    • Whisk parsley, cilantro, garlic, crushed red pepper, grapeseed oil, red wine vinegar, and salt until evenly mixed.

    Build the Skewers:

    • If using wood skewers, soak them in water for 10 minutes before using.
    • Build the skewers, alternating between the bell pepper, poblano pepper, zucchini, red onion, cherry tomatoes, and cubed tofu. (Use peppers or onion on the ends of the skewers to prevent pieces from breaking.)
    • Brush half of the chimichurri sauce on both sides of the assembled skewers. Set the skewers aside to marinate for about 30 minutes. You can marinate the skewers while the grill is preheating.

    Grill the Skewers:

    • Preheat the grill to high heat.
    • Once preheated, spread the skewers directly on the grill grates, cover, and cook for 10 minutes, or until grill marks appear on the bottom of the tofu and it easily releases from the grill. If the tofu is sticking to the grill grates, cook for 2 additional minutes and then check again. The skewers should be easy to flip and should not stick to the grill.
    • Flip and rotate the skewers and cook for 10 additional minutes, or until the tofu and vegetables are browned on both sides. (20 minutes total cooking time.)
    • Transfer the skewers back to the baking sheet or to a serving dish and brush with the remaining chimichurri sauce. Serve with additional fresh parsley and cilantro leaves if desired.

    Notes

    Tofu Note: Pressing tofu removes the liquid it's packaged with and improves the final texture. Read my full tutorial about how to press tofu here. If the tofu is sticking to the grill, it needs to cook longer. Wait two more minutes, and then try to flip the skewers again. 
     
    Storage: Store the prepared tofu skewers in an airtight container in the fridge for up to four days. You can also remove the tofu and vegetables from the skewers and store in a freezer-safe bag for up to three months.

    Nutrition

    Serving: 0.33recipe | Calories: 607kcal | Carbohydrates: 37g | Protein: 20.4g | Fat: 44.7g | Saturated Fat: 4.7g | Polyunsaturated Fat: 30.1g | Monounsaturated Fat: 7.9g | Sodium: 433.1mg | Potassium: 1740.4mg | Fiber: 11g | Sugar: 18.4g | Vitamin C: 240.7mg | Calcium: 197.6mg | Iron: 4.8mg
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Subscribe to Grateful Grazer's email list to get easy vegetarian recipes delivered to your inbox weekly.

    Try These Recipes Next:

    • Easy No-Bake Homemade Energy Bars with Oats
    • Creamy Spiced Carrot and Lentil Soup
    • Easy Vegan Sweet Potato Casserole with Pecans
    • One-Pot Tofu Pumpkin Curry with Coconut Milk
    203 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I accept the Privacy Policy

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

    Learn more →

    Popular Right Now:

    • 31 Best Healthy and Easy Vegetarian Lunches for Work
    • Berry Coconut Water Smoothie
    • One-Pot Yellow Split Pea Soup
    • Vegetarian Freezer Meals
    • Easy Edamame Crunch Salad
    • Vegetarian Grocery List and Shopping Tips
    • Vanilla Matcha Latte
    • Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini

    Vegetarian Meal Prep:

    • Mediterranean Lentil Salad with Feta and Mint
    • Forbidden Black Rice and Beans with Mango
    • Overnight Mango Banana Chia Pudding with Coconut Milk
    • How to Press Tofu

    Footer

    Grateful Grazer

    • About
    • Blog
    • Recipes
    • Subscribe

    Work with Me

    • Media Partnerships
    • Media Highlights
    • Contact

    Resources

    • FREE: 100+ Meal Prep Ideas
    • FREE: Grocery List
    • Meal Prep Ebook
    • Cookbook
    • Pinterest
    • Instagram
    • Facebook
    • Twitter
    • TikTok

    Health information is for educational purposes only. Nutrition facts are estimates only.

    Privacy Policy | Disclosure Policy | Terms and Conditions

    Copyright © 2022 The Grateful Grazer, LLC