Glue & Glitter

Baked Tofu Veggie Skewers with Lemon-Rosemary Marinade

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Baked Tofu Veggie Skewers starring flavorful Lemon-Rosemary Marinade are perfect for picnics and dinner parties! Serve them hot or cold.

You don’t have to fire up the grill to have some skewer goodness! These Baked Tofu Veggie Skewers scream summer, but you bake them in the oven instead of cooking on the grill. Perfect for a busy evening when you want a summery supper, and pressing the tofu for them is quick and easy with the EZ Tofu Press!

More Baked Tofu Goodness: Twice-Baked BBQ Tofu

I don’t know what it is about food on sticks, but skewers just make dinner more fun! And fun food tastes better. That’s just science.

Baked Tofu and Veggie Skewers

Making your Baked Tofu Veggie Skewers requires very little hands-on time. Soak your skewers while you press and marinate your tofu, then put it together and bake in the oven, flipping once. If you want to save time, you can press your tofu the night before and marinate your overnight, so you just have to skewer and bake at supper time.

Pressing the tofu is so important in this recipe. You want your tofu nice and firm, so it will hold up to skewering. You also want it to have plenty of room to drink in your flavorful marinade. I use my EZ Tofu Press to press the excess water out of my tofu.

Pressing Tofu

You can get out around a half cup of water when you use the EZ Tofu Press, which turns your block of tofu into a flavor sponge, ready to drink in your marinade.

Speaking of that marinade! I’m obsessed with this easy Lemon-Rosemary Marinade that also works as a salad dressing. Whisk together you oil, vinegar, herbs, and spices, and you’re ready to season that tofu. Let’s do it!

Baked Tofu and Veggie Skewers

Baked Tofu Veggie Skewers

Baked Tofu Veggie Skewers starring flavorful Lemon-Rosemary Marinade are perfect for picnics and dinner parties! Serve them hot or cold.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Vegan
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 334kcal
Author: Becky Striepe

Ingredients

For the Marinade

  • 3/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup fresh rosemary leaves - chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper - to taste

For the Skewers

  • 1 block extra firm tofu - pressed and diced
  • 2 cups grape tomatoes
  • 1/2 of a red onion - cut into big chunks
  • 1 bell pepper - (any color - I used orange!)
  • 1 8 ounce package button mushrooms - stems removed

Instructions

  • Preheat the oven to 425F.
  • Submerge 6 bamboo skewers in enough water to cover. Set aside to soak, while you prep everything else.
  • Whisk together the marinade ingredients in a small bowl.
  • Transfer the tofu pieces to a shallow dish, and pour the marinade over them. Set aside to marinate while you prep the rest of your veggies. I'd marinate for at least 15 minutes, but 30 to 60 minutes is ideal.
  • Make your skewers! Arrange the tofu, grape tomatoes, onion, bell peppers, and mushrooms on your skewers, and place them on a baking sheet lined with parchment paper or a silpat. Brush on extra marinade.
  • Bake for 30 minutes, flipping and brushing with more marinade after 15 minutes.

Nutrition

Calories: 334kcal
Tried this recipe? Share your photo!Mention @GlueAndGlitter or tag #ggveg on Instagram!

Baked Tofu Veggie Skewers starring flavorful Lemon-Rosemary Marinade are perfect for picnics and dinner parties! Serve them hot or cold.

About Becky Striepe

(rhymes with “sleepy”) is a vegan food writer and cookbook author. She been vegan since 2006 and developing simple vegan recipes since 2008.

Reader Interactions

Comments

  3. Alisa Fleming

    I love the simplicity of the flavors you’ve used. It really looks like the veggies are allowed to shine here, but there is just enough seasoning to give the tofu a nice boost!

    Reply

  4. Jenn

    Rosemary is one of my fave herbs! So fragrant and flavorful! These skewers look delicious and super fun. Even the kids would love eating these!

    Reply

  6. Nicole Dawson

    I’m always impressed by how much liquid I can get out of my tofu block when using the tofu press. Makes a huge difference on retaining flavor too, so now I can’t go without it. Looking forward to trying your marinade next time.

    Reply

  8. Dianne

    These look so good! I just got a little rack with skewers for my air fryer, so I just might make these with it first!

    Reply

    • Becky Striepe

      Ooh that is a fun accessory! I’m in the market for a new air fryer, and I want some accessories with it!

      Reply

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