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:
In a bowl, whisk together coconut milk, lime juice and zest, curry powder, garlic powder and sea salt.
Cut tofu into roughly 24 1-inch cubes and place in a bowl.
Pour marinade over tofu and gently fold together until tofu is covered.
Cover, refrigerate and let sit for at least two hours before grilling.
Preheat grill on medium heat – if your grill lid has a thermometer, it should read about 350 degrees.
Cut red onion in half and cut each half into 8 similar-sized chunks.
Thread 4 cubes of tofu and 2 to 3 layers of onion, alternating, on each of 6 skewers.
Reserve remaining marinade for basting.
Carefully brush grates with oil or rub with an oiled towel.
Place skewers on grill over lowest heat and cook, turning every 1 to 2 minutes and brushing with curry marinade.
Cook for about 8 to 12 minutes, until tofu is golden and onions are starting to char.
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.