Kate Kasbee

plant-based recipes // food writing

BBQ Tofu Skewers with Sriracha

Are you in denial that the grilling season is coming to a close? Labor Day is creeping up on us, which marks the unofficial end to summer and the start of a six-month hibernation for your George Foreman. Sob.

Before you throw the dust cover on your beloved grill that has contributed to so many backyard barbecues, delicious meals and singed eyebrows, I suggest firing it up one last time for this bangin’ BBQ tofu recipe. It’s simple, delicious, and doesn’t require a ton of time or ingredients. Plus, it’ll give you a good excuse to use up your extra summer veggies or make one last trip to the farmers’ market for the season. Let’s do this.

BBQ Tofu Skewers with Sriracha
Yields 2-3 servings

Ingredients

  • 1-14 oz package of extra-firm tofu
  • 1 cup BBQ sauce
  • 2 tablespoons of Sriracha (more or less to taste)
  • Cooking spray

Optional add-ons:

  • Bell pepper
  • Onion
  • Mushrooms
  • Zucchini
  • Summer squash
  • Cherry tomatoes

Instructions

  1. Press tofu for 30 minutes to release as much water as possible. Cut the slab into ½-inch thick slices, and then quarter each slice.
  2. Pour half of the BBQ sauce into a glass dish with 1 tablespoon of Sriracha sauce and give it a good stir.
  3. Place the tofu in the dish and top with the remaining BBQ sauce and Sriracha. Toss gently to coat each piece. Let the tofu marinate in the sauce for at least one hour, turning occasionally.
  4. Prep the grill by giving it a good coat of cooking spray. This will prevent the tofu from sticking to the grate. Pre-heat the grill to medium-high heat.
  5. Once your tofu is done marinating, thread each piece onto metal or bamboo skewers, alternating with chunks of bell pepper, onion, mushroom, zucchini, summer squash, and cherry tomatoes.
  6. Grill each skewer for 10 minutes, or to desired doneness. Rotate the skewers frequently to prevent the tofu from overcooking on one side.
  7. Serve with a side of brown rice (or the grain of your choice) and use any remaining marinade as a dipping sauce.