Tofu and Tempeh Skewers on the BBQ with Vegetables

Tofu or tempeh: what is the difference?

Not every tofu needs to be pressed for a long time. Vacuum-packed or extra-firm tofu often contains less moisture. Follow the package instructions and prevent the blocks from breaking.

Ingredients for 4 people

For the skewers

• 400 g firm tofu
• 400 g tempeh
• 2 red bell peppers
• 1 zucchini
• 2 red onions
• 2–3 tablespoons oil
• BBQ rub to taste
• 1 lemon or 2 limes

For the couscous

• 250 g couscous
• vegetable broth according to package
• cucumber, tomato, and parsley to taste
• lemon juice and a small amount of oil

For the tahini sauce

• 4 tablespoons tahini
• lemon juice
• water
• optional: garlic and salt

Allergens and variations

• Tofu and tempeh contain soy.
• Tempeh or sauce may contain gluten, depending on brand and preparation.
• Tahini contains sesame.
• Couscous contains gluten.
• Use quinoa or rice for a gluten-free meal and check all labels.
• The recipe is vegan when the rub, broth, and sauce are completely plant-based.

What do you need?

• BBQ with a direct and a cooler zone
• metal skewers or well-soaked wooden skewers according to safe usage instructions
• grill basket or plancha as an alternative
• separate tray for raw and cooked products
• wide spatula and tongs

Preparing tofu

1. Drain the tofu and pat it dry.
2. Only press if the product and recipe require it.
3. Cut into even blocks that are firm enough for a skewer.
4. Gently toss with a thin layer of oil and rub.
5. Let rest chilled while you cut the vegetables.

Preparing tempeh

1. Cut the tempeh into even blocks.
2. Steam briefly if desired for a milder flavor and let steam off completely.
3. Toss with a thin layer of oil and rub.
4. Keep chilled until grilling.

Preferably use tofu and tempeh on separate skewers. This allows you to remove each skewer as soon as the desired color and texture have been achieved.

Preparing vegetables

1. Cut bell pepper, zucchini, and onion into pieces of similar size.
2. Do not cut the zucchini too thin, so that it does not become soft before the tofu or tempeh.
3. Pat wet cut surfaces dry.
4. Lightly toss the vegetables with oil and rub if desired.

Assembling skewers

1. Make separate tofu skewers and tempeh skewers.
2. Alternate blocks with bell pepper, zucchini, and onion.
3. Leave small gaps between the pieces for more even heat.
4. Do not thread too tightly, but prevent pieces from hanging loose.

Preparing the BBQ

1. Create a direct zone and a cooler zone.
2. Preheat the grate completely and clean it.
3. Oil the skewers thinly instead of using oiled paper over a hot grate.
4. Have a grill basket or plancha ready for blocks that prove fragile.

Grilling tofu and tempeh skewers

1. Place the skewers over controlled direct heat.
2. Allow the first side to develop texture and color.
3. Turn carefully with tongs and support fragile tofu blocks.
4. Move skewers to the cooler zone if the rub or vegetables are darkening too quickly.
5. Remove tofu skewers and tempeh skewers from the BBQ separately as soon as they are warm, colored, and pleasant in texture.
6. Serve immediately with couscous and tahini sauce.

Preparation time depends on block size, moisture, brand, vegetables, and BBQ heat. Use time only as a planning guideline.

When are the skewers done?

• Tofu has a colored exterior and remains firm enough to stay on the skewer.
• Tempeh is thoroughly warm with a slightly crispy exterior.
• The vegetables are cooked but still retain their structure.
• Rub and sauce are not burnt black or bitter.

Which rub goes well with tofu and tempeh?

• Korean BBQ Rub with sesame, cucumber, and rice;
• Shawarma BBQ Dry Rub with tahini and tabbouleh;
• Smoky Spicy Tex-Mex BBQ Rub with corn and salsa;
• Toscana Fire with romesco and grilled vegetables.

Check the current packaging for ingredients, allergens, and dosage. Soy sauce and some tempeh products may contain gluten.

Preparing couscous

1. Prepare the couscous according to the package with appropriate vegetable broth.
2. Fluff and let cool to serving temperature.
3. Mix with cucumber, tomato, parsley, lemon, and a small amount of oil.
4. Check broth and additions for allergens.

Use quinoa or rice as a gluten-free alternative.

Making tahini sauce

1. Stir tahini until smooth with lemon juice.
2. Add water bit by bit until the desired consistency is reached.
3. Season with garlic and salt if desired.
4. Keep chilled until serving.

See also the extensive tahini sauce recipe.

Preventing tofu from sticking to the grate

• Use firm tofu and pat it dry.
• Do not cut the blocks too small.
• Preheat the grate in a controlled manner.
• Oil the tofu thinly.
• Turn carefully and do not force.
• Use a plancha or grill basket for fragile blocks.

Read the complete guide on food sticking to the BBQ grate.

Other sauces and side dishes

• Romesco
• Chimichurri
• Hummus
• Tabbouleh
• Corn on the BBQ
• All BBQ side dishes

Storing leftovers

Cool leftovers promptly and store tofu, tempeh, couscous, and sauce covered in the refrigerator. Do not reuse food that has been left unrefrigerated for a long time. Store sauce separately and follow current local storage guidelines.

More vegetarian BBQ

• Vegetarian BBQ hub
• Rub on tofu and tempeh
• Satay marinade for tofu and tempeh
• Eggplant on the BBQ
• Cauliflower on the BBQ
• All BBQ recipes

Frequently asked questions

Do you always have to press tofu?

No. That depends on the type, brand, and packaging. Extra-firm tofu sometimes only needs to be drained and patted dry.

Can you put tofu and tempeh on the same skewer?

You can, but separate skewers give more control because the texture and grilling time differ.

How do you prevent tofu from falling apart?

Use firm tofu, cut large blocks, thread carefully, and use a grill basket or plancha if necessary.

Is this recipe vegan?

Yes, when the rub, broth, couscous, and sauce are completely plant-based.

How do you make this gluten-free?

Replace couscous with quinoa or rice and check tempeh, rub, broth, and sauces for gluten.