Sesame Tofu Kebabs

Sesame Tofu Kebabs are marinated in a delicious tahini dressing & served with a Tahini Asian Slaw. Serve in a lettuce wrap for a great vegan appetiser!


Regular readers will have noticed we love al fresco meals here at the Kitchen Shed and I’m always looking for new and exciting recipes to add to our summer menu. Preparing for a BBQ a couple of weeks ago (in the rain under the gazebo – so pleased the hot sunny weather has arrived and fingers crossed it stays!) I realised my offering of vegan options was extremely limited. In fact I only had one vegan menu item and as tasty as my Easy Bean Burger is, I wanted to offer my guests a choice. Looking to keep away from more beans and not being able to include cheese, I decided to go with tofu.


I acknowledge tofu has had a bad press over the years but these days there are so many good brands to choose from it really can be delicious – personally I love the soft creamy texture. Bearing in mind the al fresco BBQ “theme”, using tofu as a vegan kebab seemed an ideal route to follow. I’ve gone with Chinese flavours (I seem to be obsessed with sesame, ginger and soy sauce this year) and used a firm sesame seed smoked tofu – a firm tofu saves all that pressing malarkey needed with a soft tofu.


The crunchy coated tofu and mushrooms with a hint of spicy heat made for a perfect contrast against the creaminess of the soft tofu centre and proved a huge hit at the Kitchen Shed. I served the kebabs on a bed of crispy Asian Slaw in lettuce leaf wraps, with the leftover tahini marinade as a dressing. I made small kebabs to serve as an appetiser but you could make six larger portions and use Romaine lettuce leaves if you were serving the kebabs as a main dish.The kebabs can be cooked on the BBQ or griddle and I’ve already got Sesame Tofu Kebabs in mind for an appetiser during Christmas or New Year.


Sesame Tofu Kebabs are so easy to make. Simply mix the marinade/dressing together and add the tofu and mushrooms, leave for about 15 minutes.


Assemble your kebabs and cook on a hot griddle before serving in a lettuce wrap – mouth wateringly delicious!


I hope you enjoy Sesame Tofu Kebabs as much as we do. Here’s the recipe in quick printable format so you can have it to hand while you try it out.
5.0 from 2 reviews
Sesame Tofu Kebabs
 
Prep time
Cook time
Total time
 
Sesame Tofu Kebabs are marinated in a delicious tahini dressing & served with a Tahini Asian Slaw. Serve in a lettuce wrap for a great vegan appetiser!
Author:
Recipe type: Vegan
Cuisine: BBQ
Serves: 6 standard or 12 small
Ingredients

Tahini Dressing (for marinade & Asian Slaw)
  • 4 tablespoons (1/4 cup) tahini paste
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 4 tablespoons (1/4 cup) rice wine (I used Shaoxing)
  • 4 tablespoons (1/4 cup) water
  • Juice of 1 lime
  • 2 cloves garlic - crushed
  • 2 teaspoons honey
  • 2 teaspoons grated ginger
  • 2 tablespoons sesame seeds
  • Optional: ½ teaspoon chilli flakes

Kebabs
  • 400 g (14 oz) firm tofu (I used a smoked tofu) cut into 2 cm chunks
  • 12 small chestnut mushrooms sliced in half

Slaw vegetables:
  • ½ small white cabbage shredded
  • 1 red onion, halved and finely sliced
  • 2 carrots julienned or grated
Instructions
  1. You will need 6 or 12 skewers.

Dressing & marinade:
  1. Whisk the Tahini dressing ingredients until incorporated.
  2. Place tofu chunks and mushroom halves into a bowl and carefully toss with 4 tablespoons of tahini dressing. Set aside for 15 minutes or so to marinate.

Make your Tahini Asian Slaw:
  1. Pour 6 tablespoons of the tahini dressing over your slaw vegetables.
  2. Mix well and refrigerate until required.

Assemble your skewers:
  1. Thread 4 to 6 pieces of tofu and mushroom on to a skewer, don't thread the chunks too closely together.

Cook your tofu kebabs:
  1. Spray with a cooking spray before cooking on a preheated griddle or BBQ for about 6 to 8 minutes, browning on all sides until golden brown.
  2. Remove from the BBQ or griddle and leave to cool down a little for about 5 minutes (otherwise the kebabs will wilt the lettuce)
  3. Serve in a lettuce wrap on a bed of Tahini Asian Slaw and sprinkle with extra sesame seeds.
Notes
Use a firm tofu.
Use lettuce leaves (such as Little Gem or Romaine) which can hold the kebab & slaw.
Total time doesn't include marinating time.
Don't forget to soak wooden skewers in water for 30 minutes before use.

Pin Sesame Tofu Kebabs for later.

Sesame Tofu Kebabs are marinated in a delicious tahini dressing & served with a Tahini Asian Slaw. Serve in a lettuce wrap for a great vegan appetiser!
I’m linking Sesame Tofu Kebabs to:Β Fiesta FridaysΒ co hosted this week by Jhuls at The Not So Creative CookΒ and Colleen at Health, Hope, Love & Luck.

(Visited 359 times, 1 visits today)

29 thoughts on “Sesame Tofu Kebabs

  1. Pingback: 21 delicious recipes to help you create the perfect late summer BBQ | My Blog

  2. Pingback: 21 delicious recipes to help you create the perfect late summer BBQ - Age Times

  3. Pingback: Ten Killer Kebab Recipes for your Summer Barbecues | Foodies 100

    • Thanks Kirsty, always a pleasure to link up with #CookBlogShare and thank you for featuring them in this week’s linky. x

    • Thanks Janet, they did make a great alfresco meal and I reckon I’ll be making them in the winter months too. Thanks for popping by πŸ™‚

  4. This sounds so good. I make sesame tofu quite a lot but never on the BBQ or with a slaw – I am definitely going to be making this soon!

    • Thanks, hope you enjoy Sesame Tofu Kebabs as much as we do. Have a fab holiday & fingers crossed the summer is here to stay.

    • Thanks Eb. We hadn’t had tofu for a while & I love the new smoked tofu we tried, it really is delicious & perfect for the BBQ x

    • Thanks Angela, the lettuce wraps do look pretty don’t they? I tend to serve a lot of bread at our BBQs so I thought it was about time I offered a healthier option. x

    • Thanks Julie, I was surprised to find that the tofu was as popular with the meat eaters as the vegetarians, luckily all our veggie guests managed to get one before we ran out.

  5. I happen to love tofu! And so does my daughter, the almost-vegetarian in the family. I need to up my game though when it comes to cooking with it. I can’t just offer my daughter fried tofu all the time, lol! Thanks for this, it sounds delicious! πŸ˜ƒ

    • Thanks Angie, I think I come into the category of almost vegetarian, we’ve been eating less and less meat over the past year. I hope you get to try them. πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: