Roasted Tofu Skewers (Vegan Kebab)

Perfectly roasted tofu skewers deeply seasoned with a dreamy Baharat spice and served over pita bread with vegan Tzatziki, tomatoes and cucumbers. The perfect any day vegan kebab that is beyond delicious, packed with both flavor and protein!

Course Main Course

Cuisine Middle Eastern

Keyword baharat tofu, roasted tofu, tofu skewers

Prep Time 10

Cook Time 30

Total Time 40

Servings skewers

Calories 132kcal

Author Florentina

Ingredients

1 block super firm or extra firm tofu (the high protein type)
2 Tbsp shoyu (tamari or soy sauce)
1 Tbsp maple syrup
1.5 Tbsp Baharat seasonings (or gyros seasonings for a milder flavor)
2 tsp nutritional yeast
1 tsp sweet smoked paprika
1 tsp onion powder
1 tsp sumac (optional but nice floral addition)
1 Tbsp cornstarch optional
1 pinch sea salt flakes
olive oil as needed

Vegan Tzatziki

2 cups vegan Greek style yogurt
1/2 English cucumber with skin on (finely grated and water squeezed)
6 large cloves garlic finely grated
1.5 Tbsp lemon juice freshly squeezed
1/2 tsp fine sea salt
1/4 cup fresh dill chopped

Tomato Cucumber Salad

1/2 English cucumber diced
1 heirloom tomato diced (or a mix of the colorful cherry tomatoes for contrast)
1/4 red onion diced
1 tbsp red wine vinegar or lemon juice
drizzle of olive oil
pinch of sea salt
fresh dill for garnish

Instructions

Preheat oven to 400”F. Line a baking sheet with parchment paper and set aside.
Remove the tofu block from the pack and tear it into bite size pieces (you want them small but big enough to be skewered). DO NOT PRESS!
1 block super firm or extra firm tofu
In a large mixing bowl gently toss the tofu together with all the seasonings until coated all over.
2 Tbsp shoyu, 1 Tbsp maple syrup, 1.5 Tbsp Baharat seasonings, 2 tsp nutritional yeast, 1 tsp sweet smoked paprika, 1 tsp onion powder, 1 tsp sumac, 1 Tbsp cornstarch, 1 pinch sea salt flakes
Divide the seasoned tofu bites between 6 skewers.
Place the skewers on the baking sheet and drizzle or brush with olive oil all over. Roast in the preheated oven for 30 minutes or so until golden brown and giving them a flip half way. Serve on pita bread slathered with tzatziki, tomato, cucumber, red onion and dill.
olive oil as needed
TZATZIKI - While the skewers are roasting make sure to mix your Tzatziki ingredients together. You can also make the sauce in advance and refrigerate until needed.
2 cups vegan Greek style yogurt, 1/2 English cucumber with skin on, 6 large cloves garlic, 1.5 Tbsp lemon juice, 1/2 tsp fine sea salt, 1/4 cup fresh dill
SALAD - Mix your diced tomatoes and cucumber salad just a few minutes before serving for the ultimate contrast of textures.
1/2 English cucumber, 1 heirloom tomato, 1/4 red onion, 1 tbsp red wine vinegar or lemon juice, drizzle of olive oil, pinch of sea salt, fresh dill for garnish

Video

Notes

Kebab Leftovers - Although best served fresh and hot any leftover tofu can be reheated in a hot skillet or microwave oven. It works great cold in a salad over some quinoa or couscous topped with more Tzatziki, tomato and cucumber.
The Tzatziki - Make sure to grate the garlic cloves so nobody bites into a big chunck of garlic. The cucumber must be grated and then squeezed well before mixing it so you don't end up with a watery sauce. Season to taste with lemon juice, sea salt and the classic herb: fresh dill! Refrigerate for up to one week.
Make Ahead - If desired the tofu can be prepped ahead, seasoned well and refrigerate for a couple of days before cooking. Bring to room temperature before roasting for the best results.

Nutrition