Teriyaki Tofu Skewers

Teriyaki Tofu Skewers recipe

When it comes to tofu, sauce is everything. And this simple, homemade teriyaki sauce is a great way to tie all these veggies together. Well, the skewer helps, too.

Preparation time Prep: 15 mins
marinate time marinate: 30 mins
cook time cook: 15 mins

You will need:

  • 350 g firm tofu
  • 125 ml (½ cup) tamari
  • 125 ml (½ cup) pineapple juice
  • ¼ teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornflour
  • 1 red capsicum, cut into 2 cm cubes
  • 1 large zucchini, cut into 2 cm wheels
  • 1 large red onion, cut into 2 cm cubes
  • 10 mushrooms, cut in half
  • 10 bamboo skewers
  • Rice, to serve
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Dice the tofu into 2.5 cm cubes and place into a medium bowl.
  • 2In a small saucepan mix together tamari, pineapple juice, ginger and garlic. Place over medium heat and cook for 5 minutes.
  • 3Combine cornflour with 3-4 tablespoons of cold water in a small glass, stirring until smooth. Then pour it into teriyaki sauce and stir until mixture boils and becomes nice and thick.
  • 4Pour 3-4 tablespoons of teriyaki sauce over the tofu, gently toss and leave to marinate for 30 minutes.
  • 5Thread the tofu and vegetables in alternating order through skewers. Lay in a shallow dish and coat with remaining teriyaki sauce.
  • 6Preheat grill or griddle saucepan to high. Coat base with olive oil spray and once hot, place skewers on pan. Cook for 6-8 minutes, turning regularly.
  • 7Serve alongside rice.
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