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Grilled Peanut Tofu and Snap Pea Skewers


  • 2 packages Vermont Soy Organic Firm Tofu
  • 2 cloves garlic
  • 1/4 cup soy sauce
  • 3 Tbsp Teddie Organic Peanut Butter
  • 2 Tbsp honey
  • 1 Tbsp dry sherry
  • 1 Tbsp peanut oil
  • 1/4 tsp chili garlic sauce, add more to taste
  • 1 handful scallions, chopped
  • 1/4 pound fresh snap peas or zucchini
  • 1/2 small onion, peeled and sliced
  • 1 green or red bell pepper


Finding a delicious and filling vegetarian bbq main dish to feed non-vegetarians can be a challenge. This tofu, marinated in a silghtly spicy peanut sauce is a cinch to make and pleases just about everyone. The marinade is totally addictive and great on tofu and veggies alike.Drain tofu, wrap in a layer of paper towels, and press for at least 15 minutes. Meanwhile, roughly chop garlic and mix it, along with the soy sauce, peanut butter, honey, sherry and peanut oil in a small food processor or blender. When it is well mixed, add the chili garlic sauce to taste. To finish, add a handful of chopped scallions and process until well chopped but not fully liquidated. If you're mixing by hand, chop very finely.Cube the tofu into bite-sized pieces. Place it in a plastic bag with the marinade for at least half an hour. Start the grill and soak your skewers. Then, chop your vegetables while the tofu marinates. Remove tofu from marinade and assemble kebabs, alternating tofu and vegetables. Place on medium-heat grill and allow to cook for about 3 minutes per side. Cooking time will vary depending on your grill but try for good grill marks on all sides. Use caution when moving the tofu around on the grill because it has the tendency to stick.Plate warm tofu, top with leftover marinade and enjoy!

Adapted from Food52

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