These miso tofu & veggie skewers are one of my favourite dishes to make in the summer, paired with a side salad or some crispy potatoes. The tofu is marinated in an umami, sweet and tangy miso sauce, then the skewers are also brushed with the sauce (you’ll be obsessed with this sauce, trust me!!). I roast them in my oven but you could also do them on the BBQ. Enjoy!
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10-12 skewers
Ingredients
- 1 block extra-firm tofu (about 350-400g)
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 1 dozen cremini mushrooms
- Cilantro to top (optional)
Miso Marinade
- 2 heaping tbsp white miso paste (gluten-free if needed)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup or agave
- 1 tbsp rice vinegar
- Juice from 1 lime (about 1 1/2-2 tbsp)
- 2 tbsp sesame oil (omit for oil-free)
- 2 cloves of garlic
- 1/2 tsp ginger powder
Equipment
- Container
- Bamboo skewers
- Baking sheet
Instructions
- Slice tofu into approx 20-24 squares or pieces about 1/2-inch thick (ideally two pieces per skewer).
- Prepare the marinade by combining all ingredients into a small bowl or jar and mixing well. Use a generous 2 heaping tbsp of miso paste, and use a fork or whisk to mix it well with the rest of the ingredients.
- Add tofu to a container and pour about half of the marinade on top. Close the container and mix well, then set aside to marinate while you prep the rest of the veggies (or if you have time, prep this earlier in the day and let marinate in the fridge).
- Prep the veggies: chop bell pepper into pieces about 1-1 1/2-inch wide, slice zucchini into 1/3-1/2 inch thick slices, halve the mushrooms, and cut the onion in half, then each half into 4 or 6.
- Once the tofu has marinated, preheat the oven to 425F or 400F convection.
- Start assembling the skewers by alternating veggies (I put about 2 pieces of each veggie and 2 tofu chunks on each skewer). It should make about 10-12 skewers.
- Add your skewers to two lined baking sheets. Brush most of the marinade (& leftover marinade from the tofu container) onto each skewer, saving a little bit to brush on the skewers when we flip them (see next step).
- Roast for about 15 minutes, then remove and flip each skewer. Brush the remaining marinade, then roast for another 7-12 minutes (total of 22-27 minutes), or until the tofu is browning and veggies are roasted.
- Sprinkle a little fresh cilantro on top and enjoy immediately!
Notes
*Alternatively, you could grill these skewers on the BBQ instead of putting them in the oven!
*For an oil-free version, simply omit sesame oil from the marinade.
*For a gluten-free version, substitute tamari for soy sauce and ensure your miso paste is gluten-free.
