Baked Veggie Tofu Peanut Skewers

Name: Baked Veggie Tofu Peanut Skewers
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Ingredients: 3 tablespoon(s) water; 2 1/2 tablespoon(s) soy sauce ((gluten-free if preferred)); 2 tablespoon(s) natural peanut butter ((or sub almond butter or another nut or seed butter)); 2 tablespoon(s) vegan BBQ sauce; 1 1/2 tablespoon(s) agave or maple syrup; 1 tablespoon(s) light oil ((such as canola or vegetable)); 1 teaspoon(s) Sriracha or other hot sauce; 1 teaspoon(s) onion powder; 1 teaspoon(s) garlic powder; 1/4 teaspoon(s) black pepper; 1 12oz block(s) extra firm tofu (drained, pressed, and cut into 1 inch cubes); 1 cup(s) grape or cherry tomatoes; 8 oz button mushrooms; 1 bell peppers (red, orange, or yellow) (cut into chunks); 1 zucchini (cut into 1 inch slices); 1/3 cup(s) natural peanut butter; 2 tablespoon(s) soy sauce ((gluten-free if preferred)); 1 1/2 tablespoon(s) rice vinegar or lime juice; 1 1/2 tablespoon(s) brown sugar ((or sub coconut sugar)); 1/2 tablespoon(s) fresh ginger (grated); 2 clove(s) garlic (minced or pressed); 2-3 tablespoon(s) plant-based milk or water (to thin, as needed); 1 teaspoon(s) Sriracha or other hot sauce; 12 wood or metal skewers; 1 tablespoon(s) sesame seeds or roughly chopped peanuts; 2 tablespoon(s) cilantro (chopped)

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5 from 1 vote

Baked Veggie Tofu Peanut Skewers

Skewers are such a fun summery dish, but I love that these skewers are baked in the oven meaning you can enjoy them any time of year, no grill needed!

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Prep Time15

Cook Time25

Marinade1

Total Time1 40

Meal Type: Dinner

Special: Gluten-Free, Kid-Friendly, Seasonal (Hot Weather)

Tool: Oven

Ingredient: bell pepper, Mushrooms, Peanut Butter, Tofu, Tomatoes, Zucchini

Servings: 4 (makes 12 skewers)

Ingredients

Marinade:

3 tablespoon(s) water
2 1/2 tablespoon(s) soy sauce (gluten-free if preferred)
2 tablespoon(s) natural peanut butter (or sub almond butter or another nut or seed butter)
2 tablespoon(s) vegan BBQ sauce
1 1/2 tablespoon(s) agave or maple syrup
1 tablespoon(s) light oil (such as canola or vegetable)
1 teaspoon(s) Sriracha or other hot sauce
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
1/4 teaspoon(s) black pepper

Tofu & vegetables:

1 12oz block(s) extra firm tofu drained, pressed, and cut into 1 inch cubes
1 cup(s) grape or cherry tomatoes
8 oz button mushrooms
1 bell peppers (red, orange, or yellow) cut into chunks
1 zucchini cut into 1 inch slices

Peanut sauce:

1/3 cup(s) natural peanut butter
2 tablespoon(s) soy sauce (gluten-free if preferred)
1 1/2 tablespoon(s) rice vinegar or lime juice
1 1/2 tablespoon(s) brown sugar (or sub coconut sugar)
1/2 tablespoon(s) fresh ginger grated
2 clove(s) garlic minced or pressed
2-3 tablespoon(s) plant-based milk or water to thin, as needed
1 teaspoon(s) Sriracha or other hot sauce

Other:

12 wood or metal skewers
1 tablespoon(s) sesame seeds or roughly chopped peanuts
2 tablespoon(s) cilantro chopped

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Instructions

Mix together all of the marinade ingredients in a large bowl or sealable bag. Add the tofu and vegetables and gently toss to coat. Let marinate for 1 hour or overnight in the fridge.
If using wood skewers, soak them in water for 20 minutes before using them to stop them from burning.
When ready to cook the skewers, preheat the oven to 400°F (200°C).
Thread the vegetables and cubes of tofu onto 12 skewers, reserving the marinade. Place the skewers into a baking dish and pour the remaining marinade over the skewers. Place the dish into the hot oven and bake for 25 minutes, flipping the skewers over halfway through.
While the skewers are baking, make the peanut sauce by mixing all of the sauce ingredients together in a bowl, stirring until well combined.
Once baked, remove the skewers from the oven and serve with the peanut sauce. Sprinkle over the sesame seeds and freshly chopped cilantro.

Nutrition

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