BBQ Vegan Souvlaki Recipe
BBQ’ing is a big part of my husbands culture and although he’s not vegan, he’s more than happy to have a herbivore feast with me! I am always looking for ways to turn traditional BBQ dishes vegan!
Skewers with different meats are quite common at BBQ’s so we’ve turned them plant based with our very own vegan souvlaki recipe! We are big lovers of Mediterranean food and this vegan souvlaki certainly hits the spot with those flavours!
Vegan souvlaki is so easy to make, it’s just a handful of ingredients and of course the main one is tofu! Everything else in terms of flavour is in the marinade.
If you are looking for more vegan BBQ options, check out these vegan yakitori skewers.
Tofu is tasteless on its own, so nailing down the marinade is vital to get all those flavours flowing. In our marinade for this souvlaki vegan style we used, tomato paste, soy sauce, garlic powder, onion granules, agave, salt, pepper and oregano.
It’s really simple, all you need to do is mix the marinade up in a jar, shake well and set it to one side. Cut the tofu into long rectangles. You will need extra firm tofu for this!
You can either put the tofu on the skewers, before, or after marinating. I did before for less messy hands later! Make sure to marinade in the fridge overnight. The tofu really needs that time to soak up all the flavours.
Once its had time time to soak up all the flavour overnight, you can fire up the BBQ. Rest assured, if you don’t have a BBQ you can also use a grill pan. Place the tofu on a medium heat on either cooking source.
- 1 block of firm tofu
- 2 tablespoons of tomato based puree
- 2 tablespoon of agave
- 1 tablespoon of olive oil
- 3 tablespoons of soya sauce
- 1 teaspoon of oregano
- 1 teaspoon of garlic powder
- 1 teaspoon of onion granules
- Prepare the marinade the night before. Add the olive oil, agave, tomatoe puree, soya sauce, garlic powder, onion granules, oregano, salt and pepper to a jar. Shake well!
- Slice the block of tofu into long thin rectangles as seen in the photo. Put the tofu onto skewers. I prefer the stainless stell skewers (linked below), as you don't have to worry about the wood burning when cooking.
- Cover the tofu in the marinade, ensuring to get all sides. Put in the fridge overnight.
- The next day, fire up the BBQ or grill pan on a medium heat. Place the skewers on the pre-heated surface. Turn regularly to get a charred effect.
- Serve hot!
Vegan souvlaki goes really well with tzatziki, warm bread and vegan Greek salad. Don't forget a side of olives too!
Use one block of tofu per two persons.
You can store leftovers in the fridge for 1 to 2 days maximum. Ensure to heat the leftover vegan souvlaki thoroughly. However, best served freshly cooked.
We are big fans of the Weber BBQ linked below if you are on the market for a new one.
Alternatively, a grill pan is great for getting the char on food, also linked below.
Make sure to check out our other Meditteranean inspired vegan recipes.
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Agave In The Raw Sweetener, 18.5-Ounce Bottle
Amore Sun-Dried Tomato Paste, 2.8 Ounce Tube
Barbecue Skewers, 100 PCS Stainless Steel Barbecue Skewer BBQ Needle Sticks with Holder for Outings Cooking Tools
Weber 44010001 Spirit II E-210 2-Burner Liquid Propane Grill, Black
Lodge 10.5 Inch Square Cast Iron Grill Pan. Pre-seasoned Grill Pan with Easy Grease Draining for Grilling Bacon, Steak, and Meats.
Amount Per Serving: Calories: 324Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 1mgSodium: 120mgCarbohydrates: 20gFiber: 3gSugar: 15gProtein: 24g