Tofu and Vegetable Skewers

Why This Tofu and Vegetable Skewers Works

Pressing the tofu at the start pushes out extra water, so the cubes can soak in the olive oil, lemon, herbs, and garlic instead of staying watery. Once the tofu sits in that marinade, the oil and lemon work their way into the sponge-like tofu, so it doesn’t dry out on the grill and doesn’t taste plain in the middle.

During grilling, the outside of the tofu dries a bit and starts to brown, which gives it a thin, firm crust while the inside stays soft. The vegetables are cut into similar-sized pieces, so they cook at about the same speed as the tofu. As they sit over the heat, the zucchini and onion soften, the peppers relax, and the tomatoes start to slump and burst.

With the skewers turning over the hot grill, everything gets a little char on the edges. That browning on the tofu and vegetables adds a slight crisp bite on the outside, while the oil in the marinade keeps the centers moist and tender.

Mistakes To Avoid

Skipping the tofu pressing step leaves a lot of water inside the tofu. On the grill, that water steams out, so the cubes don’t brown well and stay soft and spongy instead of getting a firm, slightly crisp outside.

Cutting the tofu or vegetables too big or too small throws off the cooking. Large chunks of onion or pepper stay hard and raw while the tofu and tomatoes on the same skewer start to burn or collapse, so the skewer ends up with mixed, awkward textures.

Letting the tofu sit in the marinade for only a few minutes means the outside gets oily but the inside stays plain and bland. On the grill, those pieces taste flat and the oil on the surface can cause flare-ups that scorch the edges before the centers heat through.

Grilling over very high heat from the start can char the outside of the tofu and vegetables fast while the insides stay a bit firm and underdone. The skewers look dark and done, but the zucchini and onion still feel slightly raw and the tofu can turn rubbery on the surface.