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Tofu Skewers with Cabbage Salad

These tofu skewers with cabbage salad are the ultimate summer dinner. So easy to make and absolutely delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Course Dinner
Servings 4 servings
Calories 338 kcal

Equipment

Ingredients
 
 

Tofu Skewers

  • 1 block (12 ounces) smoked tofu, you can also use super firm tofu cut into about 24 large cubes
  • ¼ cup barbecue sauce
  • 2 tablespoons buffalo sauce

Cabbage Salad

  • ½ head cabbage thinly sliced or shredded
  • 1 English cucumber or 3 small Persian cucumbers chopped
  • 1 can (15.5 ounces) white beans drained and rinsed
  • ¼ red onion thinly sliced
  • ¾ cup frozen or fresh corn kernels
  • 3 tablespoons vegan feta I used Follow Your Heart, you can also use homemade or skip
  • ¾ cup vegan yogurt
  • 2 tablespoons fresh parsley finely chopped
  • 4 mint leaves finely chopped
  • 2 lemons juiced
  • ¼ teaspoon salt to taste
  • 1 teaspoon garlic powder to taste
  • 1 teaspoon onion powder to taste
  • ½ cup water or to your preference on dressing thickness

Instructions
 

  • Cut the tofu into rectangles. I like to keep them a bit bigger as it makes it easier for putting them on the skewer.
    1 block (12 ounces) smoked tofu, you can also use super firm tofu
  • In a bowl mix together buffalo and barbecue sauce. Toss to coat the tofu pieces. Set aside for about 20 minutes to let the tofu soak up the flavor.
    ¼ cup barbecue sauce, 2 tablespoons buffalo sauce
  • After 20 minutes 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. I like to place the larger flatter side of the tofu facing up so there is a larger part of the tofu touching the grill.
  • 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. If you are using an outdoor grill place the heat lower and brush the grill with oil so the tofu doesn't stick.
  • 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. It should take about 5-7 minutes.
    ¾ cup frozen or fresh corn kernels
  • 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. Taste and add any extra seasonings to your preference.
    ¾ cup vegan yogurt, 2 tablespoons fresh parsley, 2 lemons, ¼ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ cup water, 4 mint leaves
  • Chop or shred the cabbage into thin slices. You want the cabbage to basically be shredded. Add to a large bowl. Then, pour over half of the dressing, and mix to coat it well.
    ½ head cabbage
  • Add in the remaining ingredients for the salad: red onion, cucumber, beans, vegan feta, and the cooked corn.
    1 English cucumber or 3 small Persian cucumbers, ¼ red onion, 3 tablespoons vegan feta, 1 can (15.5 ounces) white beans
  • Add the remaining dressing and toss to mix the salad.
  • To serve scoop the salad into a plate or bowl and then add a skewer on top.

Video

Notes

  • Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
  • Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
  • For any questions you may have please refer to the FAQ above the recipe card.
  • If you do not want to grill the tofu you can do the skewers in an oven at 400°F (204°C) for 10 minutes, then flip and cook for another 10 minutes.
  • Vegan feta recipe found here

Nutrition

Serving: 400gCalories: 338kcalCarbohydrates: 43.9gProtein: 26.1gFat: 8gSodium: 716mgFiber: 8.7g
Keyword easy tofu recipe, summer recipes
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