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!
Recipe type: Vegan
Cuisine: BBQ
Serves: 6 standard or 12 small
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
  • 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
  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.
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.
Recipe by Tales From The Kitchen Shed at