Spicy Asian Tofu Kabobs

Posted by in 4th of July, Lunch/Dinner, Sauces/Dressings, Super Bowl Sunday, Tofu | 0 comments















Hello & Happy Tuesday!!







If I had to be honest, I haven’t had a veggie kabob in ages. Typically kabobs are meat focused and don’t come with amazing marinades or fancy dipping sauces as the meat is the main feature. 



What I have come to find is that veggies taste a million times better when grilled. It adds texture and a smokiness that further compliments a marinade and blows plain ol’ steamed veggies out of the water. As a nutritionist I’m familiar with the study that implicated that grilled veggies carry a component (polycyclic aromatic hydrocarbons) that can cause cancer. However, this particular study was a focuss in my thesis class where we dissected countless pieces of research. It was said by my professor whom conducts scientific research that this study was of course take out of context as it didn’t prove A causes B, but rather that there is a potential association. 


However, just like anything you consume, moderation is key. 







What I love about this dish is that it packs tons of nutrients, lots of flavor with the marinade, can be easily be made in bulk, perfect for entertaining, has a hint of sweet and spice, and for all those tofu haters leave you questioning why you never like it!



If you love classic effortless veggie eats that don’t disappoint.. you need to try my recipe for Asian Tofu Kabobs with spicy peanut sauce!!







Want to see just how easy this recipe is?!

Watch this clip above!!











Why this recipe rocks:




Amazing flavor

Easily be made in bulk

Approved by non tofu supporters

Hint of sweet

Hint of spice 




























Yields 6 to 8 skewers

Spicy Asian Tofu Kabobs

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 3 bell peppers sliced (I picked yellow, red, and green)
  • 1 red onion quartered
  • 4 scallions, sliced
  • 1 block extra firm tofu
  • Garnish: cilantro as desired
  • Marinade:
  • 3 tbsp tamari
  • 3 tbsp rice vinegar
  • 1 clove garlic (minced)
  • 3 tbsp sesame oil
  • 2 tbsp coconut sugar
  • 1 tbsp Siracha
  • 1 tsp grated ginger
  • 1/2 squeeze lime
  • 2 tsp sesame seeds
  • Dipping sauce:
  • 3 tbsp tamari
  • 3 tbsp rice vinegar
  • 1 clove garlic (minced)
  • 3 tbsp sesame oil
  • 1 tsp ginger
  • 1 tsp red pepper flakes
  • 1/2 squeeze lime
  • 1/2 squeeze orange
  • 1 tsp orange zest
  • 1/2 cup peanut butter


  1. Marinade: Throw all the ingredients together, whisk to combine. Add the cubed tofu, toss and coat, and let soak for 30mins.
  2. Skewers: Heat a grill on med/high heat. Slice the peppers, remove seeds, cut into triangle shapes. Quarter the onions. Cube the tofu. Chop the scallions into 1inch pieces. Stack the veggies all on the skewers and place on the grill for 7 to 10 minutes rotating midway and topping with residual marinade.
  3. Sauce: throw all the ingredients in a dish, whisk until smooth. Top with sesame seeds, scallions and chopped peanuts (optional).













I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.





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