Grilled Honey Lime Tofu Kebabs are bursting with fresh, light flavor, giving you summer on a stick! Marinated in a simple sauce, the kebabs soak up the flavor before a quick round in the oven or on the grill. Bring them along for your next picnic or beach day for a no-fuss dinner everyone will want seconds of.
Would you believe me if I told you that I searched 3 stores to find kebab skewers? How about if I said that I woke up at 5:30 AM to get them from my mom on her way to work?
I’m no George Washington, but I cannot tell a lie.
These Grilled Honey Lime Tofu Kebabs are worth it. Not that you’ll have as much trouble because you remember to add “skewers” to the grocery list. It was just one of those slow summer Sundays for me. You know what I mean. When your mind meanders like the Lazy River at Sesame Place and important things don’t always drift in your line of sight.
A couple of days before the skewer hunt began, I went to the dentist. He gave me a goody-bag of tooth-friendly fun, like those little floss sticks. Of course, those aren’t a far cry from toothpicks, which, if you think about it, are baby skewers. Or it’s the opposite and skewers are giant toothpicks (I used mine as one). And then you arrive at OHMYGOSH LET’S MAKE KEBABS PLEASE.
These wouldn’t be any old kebab. No no. They would scream weekends-at-the-beach finger-food, for when you’re tired after splashing in the waves and the sun starts to set. Also perfect for eating straight from the fridge while sitting on the kitchen floor because catching up with your best friend who’s visiting for the weekend takes precedence over reheating dinner.
Like she said, your entire meal is on one convenient stick. No fuss, no hassle. Nothing but the freedom to enjoy the food you’re eating for all it’s worth.
My chef friend– it feels so cool saying that– inspired the honey lime marinade situation. He explained that a great dish should hit all the tastes. Sweet, sour, salty, bitter, and umami. Using fresh garlic, lime juice, and cilantro brings the flavor of summer sunshine to each tofu kebab, soaking it with a flavor I can’t get enough of.
Thankfully, we expect you to lick your fingers for the last drops you might have missed. Take advantage of that.
Because I’m living the small NYC apartment life (read: no grill), I broiled the tofu kebabs in the oven. If you have a grill, then I recommend using it! Keep an eye on the time so that you can tell others how long until they can chow down on Honey Lime Tofu Kebabs. The smoky flavor from the grill would taste incredible with the honey-lime pairing, adding that last layer to the flavor stack.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- 1 pkg extra-firm tofu
- 2 ears of corn
- 1 red bell pepper
- ¼ large red onion
- 12 baby bella mushrooms, stems removed
- ¼ cup olive oil
- ½ lime, juiced
- 2 cloves garlic, minced
- 1 tbsp minced fresh cilantro
- 2 tsp honey
- ½ tsp chili powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- Cut the tofu into 12 cubes. Cover with a clean towel and place a heavy pan or book on top to press dry for at least 30 minutes.
- In the meantime, cut the corn, pepper, and onion into 12 pieces each, so that you have enough for 2 on each kebab.
- Whisk together the last 8 ingredients in a small bowl. Taste and adjust as needed. Pour into a large ziplock bag, making sure to coat the entire bag as evenly as possible.
- Layer the tofu, corn, pepper, onion, and mushroom on the skewers. Place them inside the ziplock bag, spreading the marinade over all of the kebabs. Refrigerate lying flat for 2-6 hours, flipping the bag every once in a while to make sure that the marinade is evenly distributing.
- Remove from the fridge and turn the oven to broil. Lay the kebabs out in a single layer on a baking sheet, drizzling whatever marinade is left in the bag onto the pan.
- Broil for about 13-15 minutes, rotating about every 4-5 minutes to evenly cook the cubed tofu.
- Serve immediately, or if storing then let cool and keep in an airtight container int he fridge for 4 days.