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Tofu Kebabs with Miso Tahini sauce

Prep Time:

25 Minutes

Cook Time:

5 Minutes


2 Servings (4 Kebabs)



About the Recipe

I like to think that since I started making this recipe, it has changed a few minds about tofu. Using a firm cotton tofu and wrapping it in strips of vegetables makes it a viable option for the barbecue. Twinning the kebabs withe the miso-tahini sauce gives you even more protein and a great, rich flavour that can compete with any burger of shish kebab.


270g firm tofu

12 cm (approx.) piece of courgette

1/2 small red onion, peeled

4 baby tomatoes

4 x 20cm  / 8 inch skewers

2 tbsp vegetable oil

a baking tray 

for the miso tahini sauce:

2 tbsp miso

1 tbsp tahini

2 tbsp japanese cooking sake

1 tbsp sugar

3 tbsp water


dice the tofu into approx. 2.5cm / 1.25 inch cubes

cut the onion into 4 pieces

peel 12 strips from the courgette with a peeler

wrap each tofu cube with a courgette strip then gently push it onto a skewer

repeat with a piece of onion, another wrapped tofu cube, baby tomato and finally another wrapped tofu cube

repeat this 3 times more until your 4 skewers are ready

for the miso tahini sauce:

combine the miso, tahini, sake, sugar and water in a pan

cook and stir on a medium heat for approx. 4 mins.

once the sauce starts bubbling, it is ready - just make sure the alcohol has evaporated

now back to your kebabs:

oil the baking tray and skewers well

turn your grill to hot, then grill the kebabs on a high heat for 4-5 mins

turn over and grill another 4-5 mins or until lightly browned

serve drizzled with the miso-tahini sauce

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