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Tofu and vegetable skewers recipe

Tofu and vegetable skewers recipe

139 ratings

These tofu and vegetable skewers are a great vegan barbecue option. And if you're looking for a healthier alternative to the ubiquitous potato salad, the accompanying quinoa, harissa and broccoli is mouthwateringly good. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 380 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 250g tofu, cut into pieces
  • 1 large courgette, cut into rings, then halved
  • 2 small red onions, peeled and cut into wedges
  • 8 bamboo skewers
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp Chinese five-spice
  • 300g quinoa
  • 250g cooked broccoli florets
  • 30g fresh parsley, finely chopped
  • 2 tsp rose harissa or (harissa powder)
  • 100g pack pomegranate seeds
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 10%
  • Sugars

    11g 12%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 49.9g Protein 14.8g Fibre 3.5g


  1. Place alternate pieces of tofu, courgette and onion onto 8 bamboo skewers and brush with half the olive oil. Grill for about 15 minutes until browned, turn regularly. Then drizzle with half the lemon juice and sprinkle with 5-spice powder.
  2. Cook the quinoa for 15 minutes, according to packet instructions, draining off any excess water. Mix in the broccoli, parsley, rose harissa or harissa powder, the remaining lemon juice and olive oil, then sprinkle with pomegranate seeds.
  3. Divide the quinoa pilaf between four plates and place two skewers on each to serve.

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