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Grilled Vegan Coconut Curry Tofu Skewers

Updated: Jan 6

A vegan main dish that’s full on flavor, these grilled tofu skewers get their bright color and fragrant spice from a curry-spiced coconut milk marinade. Sprinkle with roasted sesame seeds for extra crunch and umami taste.

  • Total Time: 2 hours 20 minutes

  • Hands-on Time: 10 minutes

  • Makes: 5 servings


  • 1/2 - cup full-fat coconut milk

  • Juice and zest from 1 lime

  • 2 - tablespoons Organic Curry Powder

  • 1 1/2 - teaspoons Organic Garlic Powder

  • 1/2 - teaspoon Sea Salt

  • 14 - ounces extra-firm tofu, pressed of excess moisture

  • 1 - red onion

  • Olive oil, for grill

  • 2 - tablespoons Organic Sesame Seed, lightly toasted

  • 2 - tablespoons minced cilantro, to serve

  • 6 - skewers (soaked, if using wooden skewers)


For the marinade:

  1. In a bowl, whisk together coconut milk, lime juice and zest, curry powder, garlic powder and sea salt.

  2. Cut tofu into roughly 24 1-inch cubes and place in a bowl.

  3. Pour marinade over tofu and gently fold together until tofu is covered.

  4. Cover, refrigerate and let sit for at least two hours before grilling.

  5. Preheat grill on medium heat – if your grill lid has a thermometer, it should read about 350 degrees.

  6. Cut red onion in half and cut each half into 8 similar-sized chunks.

  7. Thread 4 cubes of tofu and 2 to 3 layers of onion, alternating, on each of 6 skewers.

  8. Reserve remaining marinade for basting.

  9. Carefully brush grates with oil or rub with an oiled towel.

  10. Place skewers on grill over lowest heat and cook, turning every 1 to 2 minutes and brushing with curry marinade.

  11. Cook for about 8 to 12 minutes, until tofu is golden and onions are starting to char.

  12. Remove skewers from grill; sprinkle with sesame seeds and cilantro, and serve.


Real wood charcoal tastes best, but gas works fine.

Avoid instant-light briquettes, as your food will absorb the lighter-fluid taste.