Vegan Lemon Garlic Tofu & Broccoli Skewers
Vegan Lemon Garlic Tofu & Broccoli Skewers
Charred lemon garlic tofu skewers with roasted broccoli, herb-flecked and golden — fully vegan, 30 minutes
These vegan lemon garlic tofu skewers are charred at the edges, bright with lemon, and flecked with herbs in every bite. Pressed tofu cubes soak up a garlic-lemon marinade, then skewer and roast alongside broccoli until everything caramelizes.
About 30 minutes, one marinade, endless applause. Serve them straight off the tray with a lemon wedge.
Why you'll love these tofu skewers
- 14g plant protein per serving — genuinely filling
- Charred edges, bright lemon, garlic in every bite
- One marinade does tofu and broccoli both
- 30 minutes, grill or oven
- BBQ-ready and weeknight-easy
- Fully vegan, naturally gluten free with tamari
Health notes
- Tofu: Complete plant protein with calcium and iron — pressed firm so it chars.
- Broccoli: Vitamin C and sulforaphane; roasting keeps it vibrant.
- Lemon & garlic: Big flavor, negligible calories — the brightness is the point.
- Olive oil: Helps the marinade cling and the edges caramelize.
- Herbs: Fresh parsley brings color and antioxidants.
Key element — press the tofu, save lemon for the finish
Twenty minutes of pressing lets the tofu actually absorb the marinade instead of steaming in its own water. And the lemon juice goes on after cooking — cooked lemon turns bitter; fresh lemon at the end stays bright.
Ingredients
Skewers
- 1 block (14 oz) extra-firm tofu, pressed 20 minutes
- 3 cups broccoli florets
- 1 Tbsp cornstarch
- Wooden or metal skewers (soak wooden ones 20 minutes)
Marinade
- 3 Tbsp olive oil
- 2 Tbsp soy sauce (or tamari)
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 Tbsp maple syrup
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¼ cup chopped fresh parsley, plus more to serve
- Juice of 1 lemon, for finishing
Swaps
- Tempeh: Steamed 10 minutes first, then marinated — nuttier, firmer.
- More veg: Bell pepper and red onion chunks skewer beautifully alongside.
- Spicy: ½ tsp chili flakes in the marinade.
- Lime herb: Lime juice and cilantro swap in — brighter, fresher.
Instructions
| 1 | Press and cube the tofu. Press the tofu 20 minutes under a heavy pan or tofu press. Cut into 1-inch cubes — big enough to skewer without splitting. |
| 2 | Mix the marinade. Whisk the olive oil, soy sauce, lemon zest, garlic, maple syrup, paprika, pepper and half the parsley. Save the lemon juice for the end. |
| 3 | Marinate. Toss the tofu cubes in the cornstarch first (it helps the crust), then in the marinade. Rest at least 15 minutes — up to overnight. |
| 4 | Skewer. Thread the tofu onto skewers, snug but not crushed. Toss the broccoli in what's left of the marinade in the bowl. |
| 5 | Roast or grill. Oven at 425°F: skewers and broccoli on a lined tray, 12–15 minutes, turning once, until the edges char. Grill: medium-high, 3–4 minutes per side. |
| 6 | Finish bright. Squeeze the lemon juice over everything, shower with the remaining parsley, and serve on a platter with the roasted broccoli and a lemon wedge, like the photo. |
Pro tips
- Press first, always — wet tofu steams instead of charring.
- Cornstarch before marinade = crust that holds.
- Lemon juice goes on at the end; heat turns it bitter.
- Soak wooden skewers so they don't scorch.
- Turn once and leave them — char needs stillness.
Nutrition
| Nutrient | Per serving (1 skewer + broccoli) |
|---|---|
| Calories | 230 |
| Protein | 14g |
| Net carbohydrates | 9g |
| Total carbohydrates | 12g |
| Fiber | 3g |
| Total fat | 16g |
| Sodium | 480mg |
Estimates based on extra-firm tofu, broccoli and an olive-oil marinade. Exact macros vary with brands and portions.
Variations
Lime cilantro
Lime juice and zest with cilantro — brighter and fresher.
Spicy
Chili flakes and a pinch of cayenne in the marinade.
Mixed grill
Bell pepper, red onion and zucchini chunks join the skewers.
Tempeh
Steamed tempeh in the same marinade — nuttier, heartier.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Off the skewers; reheat at 400°F for 8 minutes to re-crisp |
| Marinade ahead | Overnight | Tofu in marinade up to 24 hours — deeper flavor |
| Freezer | Not ideal | Tofu texture changes; best eaten fresh or refrigerated |
Comments
No comments yet. Be the first!