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Quick and easy tofu skewers recipe

Quick and easy tofu skewers recipe

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This recipe takes 5 minutes and my kids (4 and 2) both love it. Enjoy x

London, England, UK

1 person made this

IngredientsServes: 2

  • 200g firm tofu
  • 30ml soya sauce
  • 2 taplespoons rice flour
  • oil, as needed for cooking
  • 1 (1.5cm) piece root ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 dash sesame oil
  • 1 tablespoon sesame seeds
  • 1/2 spring onion, chopped

MethodPrep:10min ›Cook:12min ›Extra time:30min marinating › Ready in:52min

  1. Combine the tofu and soya sauce in a dish and allow to marinate for 30 minutes. Drain and reserve the marinade. Pat dry then cut the tofu into bite sized cubes and roll in the flour.
  2. Warm a little oil in a frying pan over a medium heat. Add the tofu and fry on all sides until golden brown, about 10 to 12 minutes. Add the ginger and garlic and stir for 1 minute, taking care to not burn.
  3. Place on skewers, drizzle a little sesame oil over the top and sprinkle with sesame seeds and chopped spring onion.
  4. Use the marinade as a sauce to accompany the tofu skewers.


If your kids don’t like garlic or ginger, just reduce the quantity or omit.


If you do not have rice flour then plain flour works fine too.

See it on my blog

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This post was originally published on 1/27/2019. Last updated on 7/3/2020

I&rsquom not sure why, but people love to hate tofu. Some think it&rsquos gross and tasteless. Others say it&rsquos overly processed. And still, others argue that tofu is not healthy.

While I agree that tofu should not be considered a health food, I have never understood the concern that it is bad for you. There are plenty of non-GMO tofu options out there that are not overly processed and are high in protein and low in calories.

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Hawaiian Teriyaki Tofu Skewers

Who&rsquos been eating from their grill a lot over the past few weeks?

I have! Most nights we&rsquore either grilling up a Beyond Burger, Portobello Steak, or some kind of kebab. There is something so quintessential about outdoor cooking in the summertime and I&rsquom loving every moment of it!

In fact, so far this summer has been outdoor bliss. This being the first summer in 4 years that we&rsquove had access to our backyard, we are spending most of our days out there. By early evening, I start heating up some coals for the grill while I sip on a glass of rosé and watch the kids practice their newly acquired biking skills. By dinner time, exhausted and happy, we sit down to eat a lovely outdoor meal.

If you agree with anything I just said, then I think you&rsquore going to love these Hawaiian Teriyaki Tofu Skewers. Made with Teriyaki marinated tofu, a rainbow of bell peppers, fresh pineapple, and red onions, these sweet and savory kebabs make the perfect addition to your backyard BBQs and summertime dinners.

Mix the yoghurt, garam masala and tomato purée together in a bowl. Add the tofu and turn until well coated. (If you have time, cover and leave to marinate in the fridge for up to an hour.)

Preheat the grill to high and oil a baking tray or grill pan. Thread the tikka cubes onto metal skewers, alternating with red and green pepper and red onion. Put the threaded skewers on the tray.

Brush the vegetables with the oil and grill for 3–5 minutes on each side, or until nicely charred and hot through. Be careful as the metal skewers may be hot.

Meanwhile, to make the dip, mix together the yoghurt and mint.

Serve the skewers with the yoghurt dip, salad and lemon wedges for squeezing over.

Recipe Tips

Wooden skewers can be used just as easily as metal ones, but remember to soak them in water before using so they don’t burn under the grill.

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be your seat for a lunch or a hearty winter take on Seoul in a bowl.

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Cream Of Mushroom Silken Tofu Soup

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It’s a vegan version of cream of mushroom soup which is entirely vegan despite tasting creamy and in a thick form.

Quick and easy to make using a mushroom mixture and silken tofu blended and served with warm crusty bread for the ultimate winter comfort.

Vegan Matzo Ball Silken Tofu Soup

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The incorporation of deal with parsley adds flavor to what is otherwise very plain tofu.

If you make your homemade broth, this is the time to use it and incorporate it into this soup recipe.

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  • 2 teaspoons paprika
  • 1 teaspoon salt, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon lime juice
  • 2 14-ounce packages extra-firm or firm water-packed tofu, drained
  • ⅔ cup nonfat plain yogurt
  • 6 tablespoons sliced scallions or chopped fresh cilantro for garnish

Preheat grill to medium-high.

Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.

Slice each tofu block crosswise into 6 slices pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)

Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.

Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Quick & Easy Crispy Tofu (25 minutes!)

If you follow my Instagram stories you likely already know I’ve been tinkering with my How To Make Tofu Taste Good recipe to make the process even faster (20-25 minutes!).

I thought it wasn’t possible to make crispy tofu without baking it for at least 30-40 minutes. But, I was wrong.

One night when I was super hungry and desperate for dinner fast, I tried this new-and-improved method and it worked so well I’ve since used this one exclusively! It’s that good. I don’t know why I didn’t think of this sooner. Plus, it easily carves 5-10 minutes off of the original method and includes the opportunity to add more seasonings. Hello, quick and crispy tofu!

Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) and set something heavy on top like a cast iron skillet.

Step 2: Cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I was adding mine to a green curry (coming later this week!), so I went with curry powder.

Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides).

Step 4: Finish baking in the oven for about 15 minutes or until crispy and golden brown. Mmmm, yes, please.

Now what to do with crispy tofu? Add it to salads, curries, stir-fries and more! While seasoned well on the outside it will still benefit from a hearty sauce, like my stir-fry glaze, Almond Butter Tofu Glaze, or a NEW green curry sauce coming soon!

If you try this new-and-improved method, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Easy Tofu Teriyaki Skewers

I’ve always been a teriyaki fan, even before I was vegan. When I lived in Seattle there was a place in Belltown—at Third and Bell, I believe—called Mom’s. They were a very “meaty” establishment with not the best cuts. But the sauce was insane. Thick, sweet, and a little salty, just like teriyaki sauce should be. I haven’t been back to Seattle since I left for New York in 2003, and after a quick Google search I’ve learned that Mom’s—like many establishments in the Belltown I remember—is no more. That’s OK though, because I’ve created my own teriyaki recipe that I think Mom would approve of.

Mine is delivered as a marinade for tofu on these Teriyaki Tofu Skewers. It’s the second stick-based dish I made for the site (Hawaiian Seitan Skewers were the first), and it won’t be the last. I love skewers because they’re so simple: stab the food, throw it on a grill. And the result is usually a really versatile recipe which can be used in a bunch of ways. In this case, teriyaki tofu is perfect on its own, right on the skewer, or it can be pulled off and mixed with vegetables and put over a bed of rice. It can be put into a wrap or chopped up and added to a salad. I love all the options.

You can cook the tofu without the skewers, too, if you want. I used them here because I see this dish mostly as a finger food or appetizer. However you make them, I think you’ll be a fan.

These grilled tofu kebabs with a brushing of flavorful marinade of Mediterranean spices comes together in no more than a few minutes, while being very versatile when it comes to accompaniments. Charred to utmost perfection, the chewy grilled delights taste best with creamy hummus and pita.

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