Tofu Vegetable Skewers Kebab Recipe (Grill or Oven)

Wrap the tofu in paper towels and press for 10–15 minutes to remove extra moisture. Cut into 12 cubes or thick pieces.

Cut the eggplant into large cubes, slice the zucchini thickly, and keep the mushrooms in big pieces. Similar sizes help everything cook evenly.

Whisk together soy sauce, low-sodium soy sauce, olive oil, maple syrup, honey, red wine vinegar, lemon juice, garlic, mustard powder, and black pepper.

Add the tofu and vegetables to the marinade and toss gently. Cover and refrigerate for 24 hours, giving it a quick stir once if you can.

If using wooden skewers, soak them in water for 20 minutes. Thread tofu, eggplant, zucchini, and mushrooms onto skewers, leaving a little space between pieces.

Heat a grill to medium-high or set the oven to 220°C (425°F). Cook the skewers for about 20 minutes total, turning halfway. Brush lightly with a bit of leftover marinade if needed.

Let the skewers rest for 2–3 minutes. Serve with rice, salad, or flatbread, and add a small squeeze of lemon if you like.