this recipe for buffalo bbq tofu skewers with cabbage salad just screams summer! the tofu skewers are coated in a buffalo barbecue sauce and served over a delicious cabbage salad filled with beans, cucumber, pan fried corn, red onion, vegan feta, and served with a delicious vegan yogurt dressing.

the inspiration

I am going to be honest I have been in a creative rut. Nothing has been inspiring me to come up with fun dishes. However, this recipe gave me a little reset! I wanted to create something very summery with a delicious salad and of course tofu.

So, I spent some time thinking about the cabbage salad. I knew I wanted it to have a creamy dressing. Personally, I love using vegan yogurt for this. It is tangy and the dressing reminds me a bit of a tzatziki. I did want there to be a lot of flavor and elements to this salad so the pan fried corn adds sweetness, the red onion adds zest, the cucumber adds crunch, and the beans add fiber!

For the tofu I wanted to make it spicy and sweet so the easiest way to do that is to use buffalo sauce and barbecue sauce! They are so delicious when you put them together.

ingredients for tofu skewers with cabbage

the ingredients

Smoked Tofu: I prefer to use smoked tofu here as it will enhance the grilled flavor. You can use regular super firm tofu as well. I do not recommend using extra firm as I worry it could fall apart on the grill, we want something that is not mushy at all.
Buffalo Sauce: you can use any buffalo sauce you like, I use Frank’s Red Hot. Always be sure to check the ingredients to ensure it is vegan friendly.
Barbecue Sauce: you can use any barbecue sauce you like, I use Sweet Baby Ray’s. Most barbecue sauce is vegan but again just check the ingredients.
Cabbage: I like cabbage here because it holds up really well in the fridge and for long periods of time. There is also something just really nice about a cabbage salad in the summer. It is a great alternative to a lettuce.
Corn: I used frozen corn, but you can definitely use fresh corn and cut it right off the cob.
Cucumber: chopped up cucumber works really nicely in here. It adds crunch.
White Beans: you can use any white beans you like: navy beans, cannellini beans, great northern beans, chickpeas. Truly whatever beans you enjoy, use them!
Red Onion: the red onion adds a bit of tang, crisp, and sweetness. It is thinly sliced so it is not overbearing but it enhances the flavor of the salad.
Fresh Parsley: we will use fresh chopped parsley in the dressing to give nice herbiness to our cabbage salad.
Fresh Mint: we will use fresh chopped mint to of course add a slight minty and refreshing flavor to the dressing.
Vegan Feta: I added in a bit of vegan feta because I just felt like it. You can skip this if you want.
Lemon: we will use lemon juice to give flavor to our dressing.
Vegan Yogurt: the base of the dressing is vegan yogurt, this make it nice and creamy. I like to use a Greek-style one like either Foragers or Cocojune, but you can also just use any plain and unsweetened vegan yogurt.

how to make the tofu skewers with cabbage salad

Cut the tofu into rectangles. I like to keep them a bit bigger as it makes it easier for putting them on the skewer.

In a bowl mix together buffalo and barbecue sauce. Toss to coat the tofu pieces.

Carefully, push the tofu up and onto the skewers. I have reusable metal skewers, but if you are using wooden skewers be sure to soak them before.

Meanwhile, in a pan cook the corn to pan fry it. Do this over a low heat and the corn will start to naturally turn golden.

In a jar, small bowl, or measuring cup whisk and mix up vegan yogurt, lemon juice, herbs, water, salt, and any seasonings you like for flavor. This will be our dressing.

Chop or shred the cabbage into thin slices. You want the cabbage to almost be like shredded cabbage. Add to a large bowl. Then, pour over half of the dressing, and mix to coat it well.

Add in the remaining ingredients for the salad: red onion, cucumber, beans, vegan feta, and the cooked corn.

Add the remaining dressing and toss to mix the salad.

Grill the tofu skewers on each side for about 5 to 7 minutes or until you see grill marks. I like to use a small electric indoor grill but you can use an outdoor grill.

why you’ll love this recipe

If you have never grilled tofu before or made tofu skewers you are going to love these. The combination of the heat from the buffalo sauce, the sweetness of the barbecue sauce, and the way the outside of the tofu gets is delicious. Using two premade sauces make this much easier to make as well.

The salad is so delicious and truly pairs with is so wonderfully. You can also just make this salad on it’s own if you’d like.

I think these flavors pair together so well and are the perfect summer meal. The combination of all the fresh vegetables and the tofu is incredible.

tofu skewers with cabbage salad in a bowl

tofu skewers with cabbage salad faq

Is this recipe allergy friendly?

It does use tofu. I used a fava bean based tofu so it is soy free if you use the same. Depending on the vegan yogurt you use it can be made nut free. Depending on the ingredients in the barbecue sauce it may or may not be gluten free. This is a very easy recipe to customize.

How do I store leftovers?

You can store the leftovers in an air-tight container in the fridge for up to 3 days. However, the longer it sits the soggier the salad will get.

What else can I eat with this?

Anything you want! I would recommend some sort of a carb, you can just have some bread on the side or do something fun like pita. You could make some roasted potatoes. Anything you want will go great with this.

Do I need to press the tofu?

No. We are either using a smoked tofu or super firm tofu which is sturdier. There is no need to press. I do not recommend using anything less than super firm tofu for this recipe.

Can I use frozen tofu for this?

You can try. However, I get nervous with grilling that it may fall apart or stick.

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