Description
These flavorful tofu skewers are marinated in smoky spices and pan-seared until caramelized and golden. Served with creamy tahini sauce, pickled onions, and warm flatbread, they make a satisfying plant-based meal.
Ingredients
- 400 g extra-firm tofu, pressed
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 2 tsp garlic powder
- 1/2 tsp cumin
- 2 tsp paprika
- 1/4 tsp turmeric
- 1 tbsp parsley flakes
- Black pepper, to taste
- 1/3 cup tahini
- 1 lemon, juiced
- 1 tsp maple syrup
- 1 small clove garlic, grated
- 2–4 tbsp warm water
- Salt, to taste
- 1 red onion, thinly sliced
- 1/2 cup vinegar
- 1/2 cup hot water
- 1 tbsp sugar
- 1 tsp salt
- 4 naan or flatbread
- Fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prepare the pickled onions by placing the sliced red onion in a bowl or jar. Pour over the vinegar, hot water, sugar, and salt. Stir and set aside while preparing the remaining ingredients.
- Using a potato peeler or the shaving side of a box grater, carefully shave the pressed tofu into thin strips.
- In a large bowl, whisk together the olive oil, soy sauce, maple syrup, apple cider vinegar, garlic powder, cumin, paprika, turmeric, parsley flakes, and black pepper.
- Add the tofu strips to the marinade and toss gently to coat. Let marinate for 15–20 minutes, reserving any leftover marinade.
- Thread the tofu strips tightly onto skewers, folding them as needed to create compact 4–5 inch skewers.
- Heat a tablespoon of olive oil in a skillet over medium heat. Cook the skewers for 3–4 minutes per side until golden and caramelized, brushing with any reserved marinade as they cook.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, grated garlic, and salt. Add warm water one tablespoon at a time until smooth and pourable.
- Warm the naan or flatbread. Serve the tofu skewers on the bread topped with tahini sauce, pickled onions, fresh parsley, and lemon wedges.
Notes
- Pressing the tofu well helps it absorb more flavor and improves texture.
- Tamari can be used instead of soy sauce for a gluten-free option.
- The pickled onions can be made several hours ahead for stronger flavor.
- These skewers can also be cooked on an outdoor grill over medium heat.
- Store leftover tofu and sauce separately in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 0 mg
