Tofu Kebabs with Sweet Chilli Sauce

In this vegetarian kebab recipe, the tofu is marinated in soy sauce, garlic, tomato and honey to impart bags of flavour and then served with a drizzle of sweet chilli sauce.

From the book

The Hot Sauce Cookbook by
The Hot Sauce Cookbook
A hot sauce bible with 60 recipes that pack a punch
Make your own hot sauce at home
Inspiring recipes for every meal of the day


Tofu, or bean curd, has a silky texture and is very high in protein, making it an extremely healthy food, especially for vegetarians. It has rather a bland, delicate flavour, so it’s often marinated before cooking and added to spicy dishes or served with a hot sauce.

Serves 4


200g/7oz tofu, cubed
1 green (bell) pepper, deseeded and cut into chunks
1 red or yellow (bell) pepper, deseeded and cut into chunks
1 red onion, cut into wedges
spray olive oil
few sprigs of coriander (cilantro), chopped
sweet chilli sauce, for drizzling
For the marinade:
2 tbsp light soy sauce
2 garlic cloves, crushed
1 tbsp tomato purée (paste)
1 tsp clear honey


Prep: 10 minutes. Marintate: 30 minutes. Cook: 5 minutes.

1. Mix together the marinade ingredients in a small bowl. Add the tofu and stir into the marinade until coated all over. Set aside for 30 minutes.

2. Thread the tofu, peppers and red onion alternately onto 4 long or 8 short skewers and spray them lightly with oil.

3. Cook on a hot griddle (grill) pan or barbecue or under a preheated grill (broiler) for about 5 minutes, turning the kebabs occasionally, until the vegetables are tender and slightly charred on the edges and the tofu is golden.

4. Serve immediately, sprinkled with coriander and drizzled with sweet chilli sauce.


– Use any hot sauce or dip into some harissa.

– Vary the vegetables: try courgette (zucchini) or aubergine (eggplant) chunks, button mushrooms or cherry tomatoes. – Instead of tofu, use cubed halloumi cheese and drizzle with Sriracha.

See more recipes »

More Tofu Recipes

See more recipes »

More Vegetarian Recipes

See more recipes »

More Recipes from The Hot Sauce Cookbook