| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 15g | 2g | 16g |
| sugars | fibre | protein | salt |
| 10g | 4g | 10g | 1.2g |
Why I Love Australian Vegan BBQ Skewers with Grilled Veggies
When it comes to the Vegan BBQ Skewers with Grilled Veggies recipe, the first thing that comes to mind is the way it effortlessly brings people together around a grill. There’s a magic in the way flames lick the marinated tofu and vegetables, creating a delightful symphony of flavors and aromas. Growing up in Boston, barbecues never quite had the same sizzle as the ones in the warmer climates, but we made up for that with hearty and communal meals that brought everyone to the table.
A Feast for the Senses
This recipe, Vegan BBQ Skewers with Grilled Veggies, is a nod to both my roots and my love for diversifying our family meals. With ingredients like extra-firm tofu and a rainbow of fresh vegetables, it’s a wholesome, plant-based delight that appeals to the eyes as much as the palate. One of the highlights of this dish is the marinade, which combines olive oil, soy sauce, maple syrup, balsamic vinegar, and a medley of spices that infuse each bite with a tantalizing depth of flavor. The smokiness from smoked paprika is reminiscent of evenings spent around the campfire, a nostalgic touch that grounds this otherwise modern recipe.
Inspired by Global Flavors
While my culinary style is deeply rooted in New England and Irish traditions, traveling and exploring global cuisines has always been a passion of mine. This particular recipe draws inspiration from celebrated chef Matt Preston, known for his innovative approach to Australian barbecuing. I remember the first time Laura and I tried an outdoor barbecue in Australia; it was a transformative experience that showcased the endless possibilities of grilling beyond just meat.
Perfect Pairings and Similar Dishes
As a versatile dish, these skewers pair beautifully with a simple quinoa salad or a refreshing cucumber and mint yogurt sauce on the side. They also harmonize well with dishes like grilled corn on the cob or a classic potato salad, making them an ideal addition to any summer cookout. The recipe’s richness and variety of textures make it a standout, yet it draws delightful parallels to other vegan favorites like roasted vegetable medleys or tofu stir-fries.
At the end of the day, cooking is about more than just feeding the body; it’s about nourishing the soul and creating memories with loved ones. Whether we’re in our Boston kitchen or out grilling on a rare warm day, these Vegan BBQ Skewers embody the spirit of communal enjoyment and culinary exploration.
What You’ll Need
- 1 block (14 ounces) extra-firm tofu
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 16 large white mushrooms, halved
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 12-18 wooden or metal skewers
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Method
Step One
Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
Step Two
In a large mixing bowl, whisk together the olive oil, soy sauce, maple syrup, balsamic vinegar, smoked paprika, garlic powder, onion powder, ground cumin, ground black pepper, and cayenne pepper (if using).
Step Three
Place the tofu cubes, zucchini slices, bell pepper pieces, red onion pieces, mushroom halves, and cherry tomatoes into the bowl with the marinade. Gently toss to coat all the ingredients evenly. Let the vegetables and tofu marinate for at least 30 minutes.
Step Four
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Step Five
Preheat your grill to medium-high heat.
Step Six
Thread the marinated tofu and vegetables onto the skewers, alternating between the different types of vegetables and tofu to create a colorful pattern.
Step Seven
Grill the skewers for about 10-15 minutes, turning occasionally, until the vegetables are tender and lightly charred, and the tofu is heated through.
Step Eight
Transfer the grilled skewers to a serving platter and sprinkle with the chopped fresh parsley for garnish. Serve immediately.
