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Baked Tofu Skewers

Baked Tofu Skewers

Author : Ashley Madden
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8
Easy tofu skewers to bake in the oven or toss on the BBQ! For more veggies on your skewer, see notes! Makes 6 to 8 skewers.


  • Wooden skewers


8 wooden skewers (soaked in water for 2 to 3 hours)


    • ¼ cup low-sodium tamari or soy sauce if gluten isn’t an issue
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons red wine vinegar
    • 2 tablespoons maple syrup
    • 1 teaspoon yellow mustard
    • ¾ teaspoon smoked paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder

    Tofu and Skewers

    • 6 to 8 wooden skewers
    • 2 14 ounce/397 gram packages extra firm tofu (organic if possible!), pressed (see instructions)
    • 1 zucchini cut into ½ inch slices
    • 1 teaspoon arrowroot starch or cornstarch
    • 2 tablespoons water

    Optional Garnish

    • Fresh herbs or sliced scallions/green onions


    Before you get started:

    • To press the tofu, wrap it in a clean dish cloth and lay something heavy on it (about 3 to 5 pounds) for 20 minutes. Unwrap and you're ready to go. If I'm using extra firm tofu, I skip "pressing" all the time without much consequece. I like cutting corners!
      Soak your skewers so they don't burn.

    Skewers and Marinade

    • Whisk all the marinade ingredients together in a bowl. Set aside.
    • Unwrap the tofu (if you pressed it) and cut into 1 to 1½ inch cubes (I err on the bigger side for skewers). Place the tofu in a rectangular container with a tight-fitting lid. Pour the marinade over the tofu and place in the fridge for 6 hours (you can even go overnight), flipping the container 2 to 4 times throughout for even marinating.
    • Preheat the oven to 400ºF and line a baking sheet with parchment paper.
    • Thread the tofu and zucchini onto each skewer. I like to do three pieces of tofu and two to three zucchini per skewer. Reserve the leftover marinade. Lay the skewers on the baking sheet.
    • Bake for 20 minutes, rotate, baste again with the marinade (still reserving the leftovers), and bake for another 15 to 20 minutes until the tofu is firm and maybe even a little charred on the edges.
    • When there are a few minutes left on the skewers, pour the leftover marinade into a small pot and bring to a gentle simmer.
      In a separate small bowl, whisk together the arrowroot starch and 2 tablespoons of water (this will help thicken the marinade) and stir this into the simmering marinade. Simmer for another couple of minutes until the mixture thickens. Remove from heat.
    • Remove the skewers from the oven. Baste generously with the hot, thickened marinade, garnish with herbs or green onion, and serve!


    For BBQ:
    Prepare the skewers as is directed and BBQ for a few minutes on each side until grill marks are formed. The time will vary depending on your BBQ. 
    Use leftover marinade as a stir fry sauce or mix with steamed vegetables and cooked noodles!
    Want more veggies on your skewer? Add the following to your skewer in any order or sequence you like!
    • ½ red onion, cut into chunks
    • 1 red bell pepper, seeds, and stem removed and cut into 1-inch pieces
    • Button mushrooms (as many per skewer as you want!
    • Pineapple chunks! Fruit, not veg, but can upgrade your skewer tremendously!
    Serving suggestions:
    Serve these baked tofu skewers on a bed of warm cooked grains like brown rice or quinoa and pair with a big side salad for a delicious summer-y meal!
    Salad ideas:
    Quinoa Tabbouleh
    Spinach Salad
    Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook