Easy Vegan Tofu and Vegetable Skewers Recipe

Tofu and vegetable skewers

The Spruce Eats / Cara Cormack

Prep: 10 mins
Cook: 8 mins
Overnight Marinating:: 12 hrs
Total: 12 hrs 18 mins
Servings: 5 to 6 servings
Yield: 5 to 6 skewers
Nutrition Facts (per serving)
169 Calories
10g Fat
14g Carbs
9g Protein
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Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 169
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 398mg 17%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 9%
Total Sugars 9g
Protein 9g
Vitamin C 25mg 125%
Calcium 219mg 17%
Iron 2mg 12%
Potassium 440mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When grilling skewered vegetables and tofu, it doesn't get much simpler than this vegetarian and vegan recipe. All you really need in order to get some vegetarian food on the barbecue is a simple marinade (in this case, store-bought Italian dressing), some pressed tofu and veggies—try baby corn, mushrooms, onions, summer squash, cherry tomatoes and really anything you like!

"Who says you can't grill tofu? These vegan skewers were delicious! Be sure to press the tofu as the recipe advises. Also, for maximum flavor, marinate the veggies in the dressing overnight. So delicious!" —Diana Andrews

Easy Vegan Tofu & Vegetable Skewers/Tester Image
A Note From Our Recipe Tester


  • 1 (14-ounce) package firm or extra-firm tofu

  • 1 large zucchini, cut into 8 even crosswise pieces

  • 8 large cremini or button mushrooms, halved

  • 1 large green bell pepper, cut into 1 1/2-inch pieces

  • 1 medium sweet onion, cut into 1-inch pieces

  • 3/4 cup Italian salad dressing

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make tofu and vegetable skewers

    The Spruce Eats / Cara Cormack

  2. First, prepare your tofu. Like most tofu recipes, it will taste best if you press the tofu first.

    A pressed block of tofu on a cutting board

    The Spruce Eats / Cara Cormack

  3. Slice the tofu into 1-inch cubes.

    1 inch cubes of tofu on a cutting board

    The Spruce Eats / Cara Cormack

  4. Combine the tofu, zucchini, mushrooms, pepper, and onion in a shallow pan or sealable plastic bag. Cover with salad dressing and allow to marinate for at least 1 hour; overnight is preferred.

    A shallow dish of tofu, zucchini, mushrooms, pepper, and onion in marinade

    The Spruce Eats / Cara Cormack

  5. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Alternately thread the tofu and veggies on metal or pre-soaked bamboo skewers and season lightly with salt and pepper.

    A skewer with tofu and vegetables

    The Spruce Eats / Cara Cormack

  6. Grill for 7 to 8 minutes, turning once, until veggies are cooked and tofu is lightly browned. Serve immediately.

    Grilled tofu and vegetable skewers on a platter

    The Spruce Eats / Cara Cormack


  • If you're new to grilling tofu, check out tips on how to grill tofu as it's a bit different than grilling meat.
  • Some store-bought Italian dressings contain cheese, so peek at the label if you want to make this vegan-friendly.
  • If using bamboo skewers, be sure to soak them in water for 30 to 45 minutes before grilling.