How To Make Middle Eastern Tofu Kebabs: A Flavorful Vegan Delight

Middle Eastern cuisine is renowned for its bold spices, vibrant colors, and dazzling combinations of fresh herbs, grilled vegetables, and savory proteins. But what if you could enjoy all those traditional flavors—cumin, coriander, sumac, smoked paprika—without a trace of meat? Enter Middle Eastern Tofu Kebabs: a vegan dish that honors the spirit of the grill while offering a fresh, healthy twist on the classics.

Packed with plant protein and layered with tangy, smoky, herby notes, these kebabs are destined to become a mainstay at your table, whether for weeknight dinners, summer barbecues, or impressive vegan entertaining.

Middle Eastern Tofu Kebabs

Traditional kebabs, whether in the form of skewered meats or grilled vegetables, are a staple across the Middle East, prized for their charred edges and aromatic spice blends. Our Middle Eastern Tofu Kebabs reimagine the classic by marinating firm tofu in a zesty, deeply spiced blend, then grilling or roasting with colorful vegetables. The result is a dish with a hearty texture, a stunning array of colors, and a flavor profile that balances warmth, tang, and a subtle kick.

These kebabs are entirely plant-based and suitable for vegans, vegetarians, and anyone seeking to reduce their meat consumption without sacrificing flavor or satisfaction. They’re naturally gluten-free if you use tamari instead of soy sauce. Serve them with lemony rice, a bright salad, or tucked into warm pita with tahini sauce for a complete Middle Eastern feast.

Ingredients

For the Tofu & Marinade:

• 14 oz (400g) extra-firm tofu, pressed and cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 2 tablespoons plain unsweetened plant yogurt (soy, almond, or coconut)
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon sumac (optional, but recommended for tang)
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional, to taste)
• 1 teaspoon salt

For the Vegetable Skewers:

• 1 red onion, cut into chunks
• 1 large zucchini, sliced into thick half-moons
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 cup cherry tomatoes
• 1 small eggplant, sliced into thick half-moons (optional)
• 2 tablespoons olive oil
• Salt and pepper, to taste

To Serve:

• Fresh parsley or cilantro, chopped
• Lemon wedges
• Warm pita bread or rice pilaf
• Vegan tahini sauce or hummus

How To Make Middle Eastern Tofu Kebabs

Step 1: Press and Prepare the Tofu

Pressing tofu is crucial for texture and flavor. Start by draining the tofu and wrapping it in a clean kitchen towel or paper towels. Place a heavy skillet or tofu press on top and let it sit for at least 20–30 minutes to remove excess moisture. This helps the tofu absorb the marinade more fully and ensures it crisps up when cooked.

Once pressed, cut the tofu into 1-inch cubes, aiming for even pieces that will skewer easily and cook uniformly.

Step 2: Whisk the Marinade

In a large bowl, whisk together olive oil, lemon juice, soy sauce, plant yogurt, tomato paste, garlic, cumin, coriander, smoked paprika, sumac, turmeric, cinnamon, black pepper, cayenne, and salt until well combined. The mixture should be thick, bright, and aromatic—don’t be afraid to taste and adjust the spices to your liking!

Add the tofu cubes to the bowl and gently toss to coat, ensuring all surfaces are well covered. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.

Step 3: Prep the Vegetables

While the tofu marinates, prepare your vegetables. Cut the onion, zucchini, bell peppers, and eggplant (if using) into 1-inch chunks. Leave cherry tomatoes whole. Toss all the veggies in a large bowl with olive oil, salt, and pepper until evenly coated.

If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.

Step 4: Assemble the Kebabs

Alternate marinated tofu cubes and vegetables on skewers, aiming for color variety on each. For example: onion, tofu, zucchini, tomato, pepper, tofu, eggplant, and repeat. Don’t pack the pieces too tightly—this helps the heat circulate and ensures all sides get crispy.

If you have extra marinade left, brush it over the skewers before cooking.

Step 5: Cook the Kebabs

Grill Method:
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Arrange skewers in a single layer and cook for 8–12 minutes, turning every few minutes, until vegetables are slightly charred and the tofu is golden and crisp on the edges. Baste with more marinade if desired.

Oven Method:
Preheat oven to 425°F (220°C). Arrange skewers on a parchment-lined baking sheet. Bake for 20–25 minutes, turning halfway through, until vegetables are tender and tofu is golden. For extra char, broil for the final 2–3 minutes, watching closely.

Air Fryer Method:
If using an air fryer, cook at 375°F (190°C) for 12–15 minutes, turning halfway, until crisp.

Step 6: Serve and Garnish

Transfer kebabs to a platter. Sprinkle generously with fresh parsley or cilantro. Serve with lemon wedges, warm pita or rice, and a drizzle of tahini sauce or a bowl of hummus for dipping. Add a bright salad or pickled veggies for a true Middle Eastern spread.

Cook and Prep Times

• Prep Time: 40 minutes (including pressing tofu and vegetable prep)
• Marinate Time: 1–8 hours (mostly hands-off)
• Cook Time: 15–25 minutes (depending on cooking method)
• Total Time: 2–9 hours (mostly inactive)
• Yield: Serves 4

Nutrition Information (Per Serving, approx.)

• Calories: 235
• Protein: 13g
• Carbohydrates: 19g
• Fiber: 6g
• Sugars: 7g
• Fat: 13g
• Saturated Fat: 2g
• Sodium: 610mg

(Values will vary with added sauces, serving style, and exact vegetables used.)

Tips for Perfect Tofu Kebabs

• Press the Tofu Well: This prevents soggy kebabs and ensures a hearty, meat-like texture.
• Marinate for Depth: Longer marination means more pronounced flavor. Overnight is ideal.
• Don’t Skip the Oil: It helps crisp and caramelize the tofu and veggies, especially on the grill.
• Mix Up the Veggies: Try mushrooms, baby corn, or even cubes of potato for variety.
• Double the Recipe: These kebabs are perfect for meal prep—use leftovers in wraps, salads, or bowls.

Serving Suggestions

For a true Middle Eastern feast, serve these kebabs alongside:

• Lemony Herb Rice Pilaf
• Tabbouleh or Shirazi Salad
• Pita or Lavash Bread
• Pickled Turnips or Cucumbers
• Sumac-Onion Salad
• Homemade Hummus or Baba Ganoush
• Tahini-Yogurt Sauce: Whisk together tahini, plant yogurt, lemon, garlic, salt, and water until creamy.

Final Thoughts

Middle Eastern Tofu Kebabs are proof that plant-based eating can be every bit as bold, hearty, and satisfying as their meaty counterparts. With a marinade brimming with the region’s signature spices, crisped-up tofu, and a rainbow of grilled veggies, this dish is a joy for vegans and omnivores alike. Whether you’re grilling outdoors or roasting indoors, these kebabs deliver deep, smoky-sweet flavor and a protein punch—perfect for healthy dinners, festive cookouts, or make-ahead lunches.

Try these kebabs once and you’ll discover a new favorite for your vegan barbecue rotation. The key to unforgettable flavor is in the marinade and the char—so don’t skimp on either. Fire up your grill, gather your veggies, and get ready to experience the vibrant spirit of the Middle East—vegan style!