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Chunky veg and tofu vegan BBQ skewers

Super quick vegan BBQ skewers so you can spend less time over the cooker heat and more time enjoying the heat of the sun. You will need: 


Chunky Veg

  • Sweet potato
  • Baby potato
  • Pressed tofu
  • Multi-coloured peppers I used red, green, and orange.
  • Courgette
  • Chunky mushrooms I used organic portobello
  • Cherry tomato

BBQ Marinade

  • 2 tbsp agave syrup or maple syrup
  • 3 tbsp tamari sauce I use Biona tamari sauce but you can use soy sauce
  • 1 tbsp sriracha
  • 1 tbsp peanut oil I use Bayin cold pressed peanut oil


  1. Scrub and chop the sweet potato and baby potatoes into chunks at least an inch in diameter, parboil for about 10 minutes, drain and set aside. 

  2. Wash and chop the rest of the veg (I just lightly dry brush the mushrooms), I like these quite chunky as they reduce considerably in the heat.

  3. Chop the tofu into 1-inch chunks. I used pre-pressed bought tofu unless I have some pressed and ready to go. 

  4. Add your chunky chopped veg to the skewers, mixing it up to keep it colourful and remembering to use the potatoes as stoppers. 

  5. Brush marinade over skewers, coating generously. Cover and leave in the fridge for 10-30mins while you prep the rest of your BBQ and have a cool drink.

  6. If you're an indoor BBQ'r, preheat the oven to 200c (for fan assisted) and pop in the oven for 15 mins turning at least once.  On an actual BBQ turn several times and these will be done in 8-10 mins. 

  7. Serve immediately with burgers/sausages/salad and your favourite drink.