Easy Baked Tofu Shish Kebabs

Don’t let the name or ingredient list scare you… these baked tofu shish kebabs are super easy  to prepare and make a mouthwatering vegetarian meal for the whole family.

Prep time: 10 mins (plus 2 hours to marinate) Cooking time: 20-25 mins Serves: 4


For the skewers
  • 2 blocks tofu, cut into 2cm cubes (we love Tonzu)
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 3 cloves garlic, crushed
  • ¼ cup extra virgin olive oil (we love Olivado)
  • ½ tsp flakey sea salt
  • 200g jellybean tomatoes (we love Beekist)
For the dressing
Serve with
  • ½ red onion, in thin rings
  • 200g jellybean tomatoes, halved (we love Beekist)
  • 1 sweet petite cos, shredded (we love The Fresh Grower)
  • 1 pack kebab bread, heated
  • Handful of parsley (we love Superb Herb)
  • Handful of mint  (we love Superb Herb)
  • Metal or (soaked) bamboo skewers.


  1. Make the marinade. Combine the lemon juice and zest, paprika, cumin, garlic, olive oil, and sea salt in a bowl.
  2. Make the skewers by threading alternate cubes of tofu with tomatoes. About 3 of each.
  3.  Cover the skewers in the marinade. Leave in the fridge for two hours (or overnight).
  4. When you’re ready to bake the skewers preheat the oven to 230C, grill. Line an oven tray with baking paper.
  5. Lay the skewers on the baking tray.
  6. Grill for 20 minutes, turning after 10 minutes, until golden.
  7. While the skewers are in the oven make the dressing. Whisk the yogurt, tahini and lemon juice in a bowl. Add the herbs and mix well.
  8. Heat the kebab breads as per instructions and lay on a platter. Spread generous amount of tahini yoghurt dressing. Top with cos, tomatoes and red onions. Place the tofu kebabs on top and scatter herbs to serve. Enjoy!
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